Saltine Cracker Toffee

Whether you call it poor man’s toffee, redneck toffee, or just plain saltine cracker toffee - this is one sweet treat you'll love!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Place pecans in a small baking pan in a 350 degree oven. Cook for 5 minutes or until nuts are toasted.
1 cup pecans

Preheat the oven to 400 degrees.
Place the crackers in a single layer in a small baking pan.
35 saltine crackers
Cook brown sugar and butter in a saucepan over medium-high heat until butter is completely melted and mixture comes to a rapid boil.
½ cup packed light brown sugar, ½ cup butter
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.
8 ounces semi-sweet 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.

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.