Saltine Cracker English Toffee

Yes, English Toffee with saltine crackers! I know it may sound a bit strange but it’s seriously so delish! Every Christmas I attempt to make toffee and every Christmas it turns out chip your tooth hard. So I was excited when I saw this recipe on Pinterest and decided to give it a shot. It’s the easiest toffee I’ve ever made! And the best part, it’s so good and you won’t break a tooth while eating it (which is success in my book). It has the perfect chewy yet slightly crunchy texture.

Hope you give this a try before the season is over. It would make a lovely Christmas gift! 🙂

Saltine Cracker English Toffee –



(Recipe found @


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)


Preheat oven to 400 degrees. Line a large jelly roll pan (mine was 15×10″) 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).

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.

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).

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.

To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.

About Krystal Rodriguez

Follower of Christ. Twenty-something from Texas. Blogger. Baker. Music addict. Night owl. Chocoholic. Lover of all things creative. You can find me blogging here: and here: :)
This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s