I love toffee. It’s amazing something so simple and so delicious is only made once a year! Toffee has to be included in the annual cookie tray. My brother-in-law would protest if I didn’t make toffee!
Typically, I make toffee with butter and brown sugar, boiling away until it reaches the proper temperature for toffee perfection. I’ve always heard about saltine toffee, but I’ve never tried it until today. Holy cow, why the heck did it take me so long! I cannot believe how simple and how fantastic this is! You get all the glorious flavor of toffee, but with a little extra crunch from the crackers. This is all completely magical because you cannot actually taste the crackers! Who is the mastermind behind this candy? I want to marry them. Ok, so not really, but I am in love with this recipe!
The entire pan of toffee took me about 20 minutes to make. The beauty is its baked! When my pot of gold came out of the oven, I topped it with chopped white chocolate. I spread the chocolate to coat it all like frosting then sprinkled pecans and cranberries. Festive and perfect!
- 54 saltine crackers
- 1 cup butter
- 1 cup firmly packed brown sugar
- 1 14oz can sweetened condensed milk
- 6 (1 oz) squares white chocolate, chopped
- 1 cup chopped pecans
- 1 cup dried cranberries
- Preheat oven to 425. Line a 15x10 inch jelly roll pan with aluminum foil. Arrange saltines in an even layer on foil. Set aside. In a sauce pan, combine butter and sugar. Bring to boil over medium heat. Let mixture boil for two minutes. Remove from heat and stir in condensed milk until mixture is well blended. Poor over crackers and bake for 10 minutes. Remove from oven and sprinkle white chocolate over toffee. Let sit for a minute and spread chocolate with an offset spatula until chocolate covers the toffee. Sprinkle with pecans and cranberries. Let cool completely before breaking into pieces. Store in an airtight container. Toffee will stay good for about 5 days.
Recipe adapted from Taste of the South
The DIY Dreamer and