Saltine Cracker English Toffee

I know that this recipe sounds a little strange, but I promise you- it is so addicting!
It is so easy to make (simple ingredients and it only takes a couple of minutes) and it is the perfect treat for a holiday party or neighbor gift. People will not believe you when you tell them that it’s made from saltine crackers!

Serves: 48 pieces

Saltine Cracker English Toffee

45 minPrep Time

10 minCook Time

55 minTotal Time

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  • 40 salted saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 2 cups milk chocolate chips
  • 1 cup chopped nuts (I used peanuts, you can use whatever kind you like)


  1. Preheat oven to 400 degrees.
  2. Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
  3. In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
  4. Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
  5. Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
  6. To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.


Recipe adapted from AllRecipes

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48 Responses to “Saltine Cracker English Toffee”

  1. What a super cool and unusual idea:) Love the salt and sweet stuffs!! Just dropping in from Mandatory Mooch and have been loving following you. Would love to invite you to share any of your favorite posts at Freedom Fridays Blog Hop (no rules and live now:)

    Merry Christmas!!

    Love your ebooks especially "10 ways to Grow Your Blog"!
  2. Lynda, it actually can be a slightly tricky recipe if you don't get the boil temperature right. I remember last year I made many many batches and every once in awhile - FAIL! :) It was frustrating. Just remember to watch that mixture for a "rolling boil" then STOP STIRRING as it continues to boil for 3 minutes and only 3 minutes. You're shooting for the 'soft ball stage" in candy degrees which is about 235/245 degrees.
    Give it another try with attention again to the details - it will likely work! Good luck! - Lise
  3. I used Aldi's milk chocolate chips on my first batch and they didn't melt! I had to throw the whole pan out. Started from scratch with Nestlé Tollhouse Morsels and it came out perfectly. I'm only using name brand chocolate chips for melting purposes from now on!!
  4. This is soooo amazing. My sister (yay sisters!!!) made it at Easter and we all could not get enough! I had a hankering for it again n asked her where she got her recipe...hence why I'm here :) just had to send a thanks and share how amazingly delicious this is followed as is!!! Remember crazy expensive Almond Roca?!? This tastes exactly like it but even BETTER!!! Thanks a million <3
  5. I tried this tonight and forgot to start the timer for the 3 minute boiling so I just guestimated and then did the water test ( drops of the sugar mixture in cold water to set how it sets), and it worked great. The chocolate chips spread easily with a flat cake icing paddle. I didn't pat the nuts into the melted chocolate and I lost a few when breaking it into pieces so I won't forget next time. Parchment paper works great too. Really good and so easy.
  6. Keri carter
    So, I made 3 batches of this last year for neighbor gifts. It turned out really grainy and chewy. What did I do wrong? I threw it all in the garbage and my neighbors got a stupid candy bar :( Super expensive mistake :( Does the weather have anything to do with it?
    • Not sure what could have gone wrong. I personally like this recipe. It's almost the same but you stir the brown sugar and butter while it's boiling. Check it out. It uses graham crackers instead of saltines.
  7. High humidity is murder on making candy. We don't have air conditioning, so I don't actually know, but maybe cranking that up or a dehumidifier would do the trick? Come to think of it, we've never made candy when there was soup simmering for hours on the stove. But that could just be coincidence :)

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