So as promised, over the next few days I will be sharing the yummy recipes from my meal prep this week. Today it’s the Saltine Toffee. This recipe is super easy to make and definitely a great grab and go treat.
I made a few tweaks in the recipe and a few mistakes, so I’m sharing my tips. The original recipe calls for chopped pecans and since I’m not a fan of most nuts, I opted for peanuts instead. If you are allergic to nuts, then you can omit them altogether.
40 saltine crackers
1 cup unsalted butter
3/4 cup granulated sugar
1/2 – 1 cup chopped nuts (your choice)
12 ounces milk chocolate chips
- Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F. (I would recommend 350°F if you have an electric oven. Mine cooked too fast and some toffee burned. And burnt toffee is NOT good)
- In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly.
- Pour over saltine crackers and sprinkle with chopped nuts. Place in oven for about 10 minutes, until crackers are browned and caramelized.
- Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter.
- Let the crackers cool for about 10 minutes.
- While the crackers are cooling, fill another small saucepan with about 2 inches of water.
- Put the chips into a heat-proof bowl and put that bowl into the small saucepan. (Water should not touch the inside of the bowl)
- Stir the chocolate continuously until it has all melted and then spread generously all over the toffee crackers.
- Once the chocolate has set (I put mine in the fridge for about 10 mins), ENJOY and store the saltine toffee in an airtight container.
Hope you enjoy your saltine toffee as much as I am enjoying mine.