Saltine Toffee Candy Pecans

This saltine toffee candy has been my secret weapon for holiday gatherings and last-minute gifts for years. The perfect balance of salty, sweet, and crunchy creates an irresistible treat that disappears within minutes whenever I serve it.

I first made this toffee when I needed a quick dessert for unexpected guests, and it has since become my most requested treat. Even my mother in law who guards her family recipes asked for this one.

Ingredients

• Saltine crackers: form the perfect salty base and provide structure
• Salted butter: creates rich caramel flavor in the toffee layer
• Light brown sugar: adds depth and moisture to the toffee
• Semisweet chocolate chips: melt perfectly for the top layer
• Toasted pecans: provide a nutty crunch and elegant finish

Step-by-Step Instructions

Prepare the Base:

Line a 9x13 baking pan with foil and spray with nonstick spray. Arrange saltine crackers in a single layer, breaking some in half if needed to fill the edges completely. This creates your sturdy, salty foundation.

Make the Toffee:

Melt butter in a medium saucepan over medium heat until completely liquid. Add brown sugar and bring to a boil while stirring constantly. Continue boiling for 3 to 4 minutes until the mixture thickens and the sugar completely dissolves. Watch carefully as this happens quickly.

Pour and Bake:

Immediately pour the hot toffee mixture over the saltines, working quickly to spread it evenly with an offset spatula. Ensure every cracker is completely covered. Bake at 350°F for 8 to 10 minutes until the toffee is actively bubbling across the entire surface.

Add Chocolate:

Remove from oven and immediately sprinkle chocolate chips evenly over the hot toffee. Allow them to sit for 3 to 5 minutes until they become glossy and soft. Use an offset spatula to spread the melted chocolate into a smooth, even layer covering all the toffee.

Finish and Set:

Sprinkle the toasted pecans evenly over the melted chocolate while still warm. Press them in gently to adhere. Cool at room temperature for about 30 minutes until the pan can be handled, then refrigerate for 1 hour until the chocolate is completely set.

Break and Store:

Once fully set, lift the foil from the pan and place on a cutting board. Break the toffee into irregular pieces for a rustic look. Store in an airtight container with parchment between layers.

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The brown sugar is truly the secret ingredient here. I once tried making this with white sugar and the result was good but lacked that complex caramel undertone that makes this version so addictive. My grandmother used to say good toffee should shine like polished wood, and this recipe achieves exactly that.

Make Ahead Options

This saltine toffee actually improves after a day as the flavors meld together. You can make it up to two weeks ahead and store in an airtight container at room temperature. If your kitchen is particularly warm, store in the refrigerator and bring to room temperature before serving for the best texture and flavor experience.

Variations to Try

While pecans are my favorite topping, you can customize this toffee with different nuts and additions. Try almonds or walnuts for a different flavor profile. For a more festive holiday version, sprinkle with crushed candy canes instead of nuts. You can also drizzle white chocolate over the top for a beautiful contrast, or add a sprinkle of flaky sea salt to enhance the sweet-salty balance.

Why It Works

The science behind this recipe is fascinating. When the sugar and butter mixture heats, it creates a caramelization reaction that transforms these simple ingredients into complex toffee. The saltine crackers not only provide a salty contrast but also absorb some of the caramel, creating a perfectly textured base. The brief baking time allows the toffee to set into the crackers without burning, while providing enough heat to later melt the chocolate chips without additional steps.

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Recipe FAQs

→ Can I use unsalted butter instead of salted?

Yes, but you may want to add a small pinch of salt to balance the sweetness of the toffee.

→ What type of chocolate works best?

Semisweet chocolate chips are recommended, but milk or dark chocolate can be used depending on your preference.

→ Can I substitute pecans with another nut?

Absolutely. Walnuts, almonds, or cashews would also work well in this recipe.

→ How should I store the candy?

Store it in an airtight container at room temperature for up to 2 weeks for maximum freshness.

→ How can I ensure the toffee doesn’t burn?

Stir constantly while boiling the sugar and butter mixture, and keep an eye on the toffee as it bakes to ensure it doesn’t overcook.