This Saltine Cracker Toffee, also known as “Redneck Toffee” or “Poor Man’s Toffee,” is a quick and easy pecan toffee made with semi-sweet chocolate morsels and (believe or not!) saltine crackers.
If you’re trying to maintain a diet or eating healthy, please be warned. This post is not going to help you with that. Just go on somewhere else and forget you ever came here. Seriously. Turn away now!
Still here? Good…me, too.
I’m not sure what it is about this candy, but I can’t seem to get enough of it. The rich buttery flavor, the crunch of the roasted pecan topping, the hint of saltiness from the saltine crackers…it’s just perfect!
Toffee is a classic candy that has been around for centuries. It’s traditionally made with butter, sugar, and chocolate, but this recipe has an interesting twist to it – saltine crackers.
Sounds a bit strange, right? It would if you’ve never had it before, but let me tell you this is one of the best toffees I’ve ever had! And unlike other candy recipes, it doesn’t require a double boiler, nor a candy thermometer, or loads of ingredients; in fact, there are only 5!
This has become a standard, often asked-for holiday treat around our house. I hope it’ll become one of your favorites, too. You can always worry about that diet some other time of the year.
Recipe Snapshot
Cuisine: American, Southern
Cooking Method: Oven, Stovetop
Total Time: 30 Minutes
Servings: 35
Primary Ingredient(s): Saltine crackers, butter, light brown sugar, chocolate chips, pecans
Skill Level: Easy
What You’ll Like About This Recipe
- The perfect blend of brown sugar caramel, semi-sweet chocolate, and pecans.
- It’s quick and easy to make, and you can do large batches without breaking the bank.
- It’s a crowd-pleaser. If you’re looking for something to bring to a get-together that everyone will love, this is it!
WHAT PEOPLE ARE SAYING …
“As easy as I could hope for!! YUMMY !! I recommend this recipe highly… Will DEFINITELY be making more. The hardest part is waiting for it to cool!!”
— Carol
Equipment You’ll Need
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You’ll need a small saucepan, a 10×15 baking sheet, and a few utensils to make your toffee. And if you line the baking sheet with aluminum foil, you’ll end up with just one pan to wash!
Ingredient Notes
- Saltine Crackers – I always use Nabisco Premium brand crackers. You’ll need about one sleeve of crackers.
- Butter – Salted or unsalted, your choice. In the South, we generally use salted for everything, even baking.
- Semi-sweet Chocolate Chips – Purchase a quality brand with a high percentage of chocolate.
- Pecans – I know pecans can be expensive in other parts of the country. Substitute a different nut if you like.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 306 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Saltine Cracker Toffee
Toast the Pecans
- Chop the pecans and place them in a small baking pan in a 350-degree oven. Cook for 5 minutes or until the nuts are toasted. Set the nuts aside while you make the toffee.
👉 PRO TIP: When toasting pecans, keep a close watch on them. They can go from raw to burnt very quickly. If you start to smell toasted nuts, take them out immediately. They’re already done when you smell that toasty nut smell.
Preheat the Oven
- Preheat the oven to 400 degrees.
Prepare the Crackers
- Place the crackers with the edges touching in a single layer in a small baking sheet.
👉 PRO TIP: Lining your baking sheet with aluminum foil makes clean-up later much easier!
Make the Toffee
- Add the brown sugar and butter to a small saucepan over medium-high heat and cook until the butter is completely melted and the mixture comes to a rapid boil.
Pour the Toffee over the Crackers
- Pour the boiling hot mixture over the crackers and spread it out evenly with a wooden spoon or brush making sure to cover all the way to the edges of the crackers.
Bake
- Bake for 5 minutes or until the topping is golden brown and bubbling.
Add Chocolate Chips
- Remove the baking sheet from the oven and immediately sprinkle with the chocolate chips.
- Turn the oven off and place the pan back in the hot oven for one minute to soften the chocolate.
Spread Melted Chocolate
- Remove the pan from the oven and spread the chocolate evenly over the crackers.
Add Toasted Pecans
- Sprinkle the top with the toasted pecans.
👉 PRO TIP: After adding the nuts, I gently press all over to make sure the nuts adhere to the chocolate layer.
Cool and Break into Pieces
- Allow the mixture to cool completely until the chocolate has re-solidified. Break into pieces.
You can either put it in a nice tin to gift someone for Christmas or set it out in a bowl and watch it disappear!
How to Store
Store the toffee in an airtight container at room temperature as the saltines will soften if exposed to humidity and moisture. It should last about a week. I don’t recommend refrigerating the toffee because it can cause the crackers to become a bit soggy.
More Recipes You’ll Like
Questions About Saltine Cracker Toffee
If you prefer to use unsalted crackers, you can. However, your finished toffee will be missing some of that sweet-salty contrast that makes this recipe special.
I’ve heard of some cooks who make graham cracker toffee, and that sounds delicious to me! For that recipe, you’d simply substitute graham crackers for the saltines. You might also experiment with other savory crackers such as Triscuit.
This recipe is traditionally made with semi-sweet chocolate, but anything goes! You might test a small batch to make sure you like it if you do decide to change the chocolate. I’m thinking a white chocolate pistachio saltine toffee with a few dried cranberries sounds amazing!
You can use anything that pairs well with caramel and chocolate. Cashews, almonds, peanuts, and even sunflower seeds would be delicious! Also, try crushed pretzel pieces or plain salted potato chips – the sky’s the limit!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Saltine Cracker Toffee
Ingredients
- 35 saltine crackers
- ½ cup butter (1 stick)
- ½ cup packed light brown sugar
- 8 ounces semi-sweet chocolate chips
- 1 cup chopped toasted pecans
Instructions
To toast pecans:
- Place pecans in a small baking pan in a 350 degree oven. Cook for 5 minutes or until nuts are toasted.
For the toffee:
- Preheat the oven to 400 degrees.
- Place the crackers in a single layer in a small baking pan.
- Cook brown sugar and butter in a saucepan over medium-high heat until butter is completely melted and mixture comes to a rapid boil.
- Pour over crackers and spread out with a wooden spoon or brush making sure to cover all the way to the edges of the crackers.
- Bake 5 minutes or until topping is golden brown.
- Remove from oven and immediately sprinkle with chocolate chips.
- Turn the oven off and place the pan back in the hot oven for 1 minute to soften the chocolate chips.
- Remove from oven and spread chocolate evenly over the crackers.
- Sprinkle with nuts.
- Allow the mixture to cool completely until the chocolate has re-solidified. Break into pieces.
Notes
- When toasting pecans, keep a close watch on them. If you start to smell toasted nuts, take them out immediately. They’re already done when you smell that toasty nut smell.
- If you prefer to use unsalted crackers, you can but your finished toffee will be missing some of that sweet-salty contrast that makes this recipe special.
- Store in an airtight container at room temperature. It should last about a week. I don’t recommend refrigerating the toffee because it can cause the crackers to become a bit soggy.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 11, 2010. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
My family loves this stuff.. I have to make it every year now.
As easy as I could hope for!! Very satisfying when I spread the softened chocolate chips across the top—-smooth and beautiful!! Surprised myself !! And, YUMMY !! I recommend this recipe highly… Will DEFINITELY be making more. The hardest part is waiting for it to cool!!
I love that part – spreading the melted chocolate over the toffee! As you said, it’s very satisfying :-)
Would RITZ work ? Anyone ever try them ??
I’ve not tried Ritz with this recipe.
I have always used ritz crackers and they are great with this recipe.
I have made this exact recipe several times from a Trisha Yearwood episode. But that recipe said to boil the sugar mixture for Four minutes. Yours says to just bring to a boil. How does the difference affect the toffee? These little treats are always a hit!
I haven’t made her recipe, so I can’t really say how different it is. I just know that mine is delicious.
I made this but it has not solidified. It’s been 2 hours ☹️
Put it in the refrigerator and it will finish hardening.
Is the butter salted or unsalted???
I use salted. Your choice.
My Gramma used to make these with graham crackers, they were called pecan pralines boy were they delish… I think I’ll try them again with the saltines and with the grandkids around I wont have to eat too many, haha.
Terri – I think I’ve heard from another person who said they had made these with graham crackers. Wow, does that sound wonderful! I’m sure your grandkids will love these – mine stand around the kitchen waiting for them to cool enough to eat! Thanks so much for stopping by! I hope you’ll visit again.
It’s also very good with chopped pretzels with the chocolate and pecans. The sweet and salty go so well together!
That does sound good, Suzanne! Thanks for the suggestion.