I have always been a little bit obsessed with sweet and salty combinations. Salted caramel. Bacon and maple donuts. Sea salt topped chocolate chip cookies. Kettle chips with cookie butter (just trust me). I can’t get enough of them. This saltine toffee speaks directly to my salty/sweet loving heart.
The best (or potentially worst) part of this incredibly addictive stuff is that it is so simple to make. And surprisingly easy to eat through a batch. Toffee and candy making can seem intimidating, especially when you have to boil ingredients to an exact temperature, but this doesn’t require any of that. The hardest part–waiting for them to cool so you can get your sweet and salty fix.
Saltine Toffee
Ingredients
- 40 Saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- Pinch of sea salt
- ½ teaspoon pure vanilla extract
- 1½ cups chocolate chips (semi-sweet or milk)
Instructions
- Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, then lightly grease. Line the bottom with crackers, covering completely.
- In a medium heavy saucepan, melt the butter and brown sugar over medium heat. Bring to a boil, stirring frequently. Boil for 3 minutes, then remove from heat. Add a small pinch of salt and the vanilla. Quickly pour over cracker-lined baking sheet, spreading gently over the crackers to cover.
- Bake in preheated oven for 15 minutes.
- Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread chocolate evenly across the caramel. Let cool completely, then break into pieces.
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