Rating: 4.7 stars
113 Ratings
  • 5 star values: 89
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

Very easy and yummy toffee made with saltine crackers. You'll love it! Serves a crowd.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
25
Yield:
1 10 x 15 pan
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.

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  • In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.

  • Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

Nutrition Facts

236 calories; protein 2.6g; carbohydrates 25.9g; fat 14.9g; cholesterol 19.5mg; sodium 176.4mg. Full Nutrition
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Reviews (97)

Most helpful positive review

Rating: 5 stars
04/26/2005
This is surprisingly yummy even though it has ?!crackers!? in the recipe. When I made it, I used a more buttery cracker like the tollhouse ones and it came out superb. One mistake I made the first time I made this-- I didn't mix the butter and brown sugar enough and ended up with a buttery/sugary mess that was more separated-- the sugar stayed in the middle and the butter ran along the outer edges of the pan-- still tasted good but wasn't as presentable-- so make sure you mix it until the sugar has completely dissolved. Also... i brought this to a Christmas party and did it in thirds... One third had peanuts on top, one third had walnuts and one third had mini M&Ms... All three combinations were wonderful! ENJOY! Read More
(53)

Most helpful critical review

Rating: 2 stars
11/06/2003
I tried this recipe 3 times. Came out good first time then sugary and gritty next two. Not sure whether I cooked syrup too long or too little but probably won't make again since it wasn't dependable for me. Read More
(13)
113 Ratings
  • 5 star values: 89
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/26/2005
This is surprisingly yummy even though it has ?!crackers!? in the recipe. When I made it, I used a more buttery cracker like the tollhouse ones and it came out superb. One mistake I made the first time I made this-- I didn't mix the butter and brown sugar enough and ended up with a buttery/sugary mess that was more separated-- the sugar stayed in the middle and the butter ran along the outer edges of the pan-- still tasted good but wasn't as presentable-- so make sure you mix it until the sugar has completely dissolved. Also... i brought this to a Christmas party and did it in thirds... One third had peanuts on top, one third had walnuts and one third had mini M&Ms... All three combinations were wonderful! ENJOY! Read More
(53)
Rating: 5 stars
04/11/2011
I have made this for years - don't let the temperature throw you off - or rather, trying to get the right temperature. When you cook the brown sugar and butter it is watery - as it heats to the proper temperature it comes together and when you can wipe your spatula across the bottom as you stir, it will separate so that you can see the bottom of the pan. It is hard to describe in typing but once you see it, you will get what I am trying to convey :) Read More
(48)
Rating: 5 stars
12/21/2003
Yum! After melting the butter & brown sugar together, I brought it to a boil for 2 minutes and then poured it over the saltines. I baked it for 10 minutes. It worked great!!! Read More
(47)
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Rating: 5 stars
12/10/2004
This recipe is awesome! I love any easy recipe that I can make in a matter of minuets and it tastes like it took hours! Thank you! To those that had trouble with the toffee becoming grainy, add a little corn syrup it stops the sugar from crystallizing. Read More
(32)
Rating: 4 stars
11/24/2007
I have been making a variation of this recipe for years. My recipe uses White Chocolate chips. I started melting the chips in a seperate pot before spreading them over the partially baked saltine toffee, adding a bit of milk to make it easier to spread. I make it every Christmas. The white makes for a nice festive look as well as rich taste. Read More
(22)
Rating: 5 stars
01/31/2006
This is an awesome recipe! Everyone loves it! At Christmas I substituted crushed candy canes for the nuts on top. It tasted like a Thin Mint cookie! Read More
(18)
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Rating: 5 stars
06/08/2004
It is easier if you melt the butter and sugar in the microwave and mix until completely blended. I usually add candy bits or sprinkles for the occasion, such as little Christmas trees, colored stars, or brightly colored sugar. Read More
(16)
Rating: 2 stars
11/05/2003
I tried this recipe 3 times. Came out good first time then sugary and gritty next two. Not sure whether I cooked syrup too long or too little but probably won't make again since it wasn't dependable for me. Read More
(13)
Rating: 5 stars
11/05/2003
Delicious and very easy. I tried it with and without a candy thermometer and it came out fine both times. A definite keeper. Read More
(11)