Cracker toffee. Yes, I’m serious. Let me also warn you they are so very addictive.
A toffee made with salted crackers topped with toffee caramel and baked until its hardened to a crack. It’s the perfect combination of salty, sweet and buttery. So crazy good and so easy to make. Every bite into that crack makes you go Mmmm – which in case you’re wondering simply translates to gimme more gimme more. I’ve absolutely convinced myself that i don’t need to worry about the expanding waist line, this cracker toffee is totally worth it.
Plus, you don’t even need to fuss with a candy thermometer for this! Its as easy as bringing the mixture to a boil and setting a timer. That’s it! Now, I’m sure that’s all the encouragement you need. Go make it, share it, eat it.
For variations you can try topping the toffee layer with all kinds of nuts, peanut butter, chocolate chips, M&Ms, a drizzle of white chocolate and anything else you can think of.
- approx 16 salted Crackers
- 1/2 cup butter
- 1/2 cup brown sugar
- Pistachios, toasted and chopped up for sprinkling on top
- Preheat oven to 400ºF. Prepare a cookie sheet by lining it with baking paper.
- Place the crackers in a single layer on the cookie sheet. Put it on a counter top near you.
- In medium saucepan melt the butter over medium-high heat. Mix in the brown sugar with a spatula removing any sugar lumps.
- Let it come to a boil and then set a timer for 3 minutes.
- Let it boil without stirring. After 3 minutes, remove from heat immediately.
- Pour this caramel mixture over the crackers, and use a spatula to gently spread the toffee over the crackers if required. (If in case the butter separates from the caramel at this stage, don’t fret. You can still use this by draining of the excess butter into a small bowl and use the rest of the caramel mixture to pour over the crackers.)
- Once you have the caramel layer in place, sprinkle with the chopped pistachios or any other nuts you prefer and bake for 6 minutes.
- Remove from oven and let cool completely to harden the toffee.
- That’s it. Get cracking! You can try and cut neat little pieces with a sharp knife or just randomly break them apart with your hands.
- Store in an air tight container in the refrigerator or at room temperature if its not too warm.