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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