Easy Cracker Toffee
Janelle from Comfy in the Kitchen is here with a delicious, quick and easy homemade Cracker Toffee recipe for us all. Janelle writes:
Ladies, have you ever had these? They won’t win the award for “most beautiful presentation”, but WOWSA are these EVER GOOD!!! I made them the other day for a ladies bible study and my son asked “Ma, what on earth are you making!” I told him “Cracker Toffee- want to try some?!” He held a small piece with his hand and with a scrunched up nose and eyes tightly shut he hesitantly opened his mouth and took a bite. He opened his eyes- stared straight at me with the most serious look I have ever seen on an 8 year old and said with a monotone voice “I think that is the most delicious thing I have ever tasted.” We rolled! But, he may be right…sweet, savory, buttery, and salty all in one bite…I don’t know what can top that. Oh -and it’s easy. You know I like easy.
Place parchment paper out on a 15×10 inch cookie sheet. Lay crackers side to side like so.
Melt butter, brown sugar, vanilla and Karo syrup on medium high heat in a medium sized saucepan.
Bring to a boil, stir and cook for 2 mins. Stir in pecans.
Pour sauce over crackers
Spread it as evenly as you can…the mixture will even leak to the bottom.
Bake at 350 for appx 10 -12 mins until the top appears “dry”. Cool until almost completely firm but flexible enough to tear into pieces.
I had to take this photo…don’t you just want to try a bite? Honestly- I could eat the entire pan of this stuff…it is that good.
Enjoy, sweet friends.
Easy Cracker Toffee
- 1 box Club Crackers (appx 40)
- 1 cup butter
- 1 cup brown sugar
- 2 Tbsp Karo corn syrup
- ¾ cup chopped pecans
- ½ tsp vanilla
- Line baking sheet with parchment paper
- Place crackers in a single layer on paper and set aside
- In a medium sized saucepan boil on med high heat your butter, brown sugar, syrup, and vanilla
- Cook and stir for approximately 2 mins
- Stir in pecans
- Spread evenly over crackers
- Bake at 350 for 10-12 mins until top appears “dry”
- Cool until able to separate but still flexible so it doesn’t crack.
- Separate crackers and store in an airtight container
*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com.
Sounds yummy, but we don’t use Karo syrup due to sensitivities to overly sweet things and/or high fructose corn syrup. Is there anything that could be substituted for it?
Nancy, I have always had luck using brown rice syrup in place of corn syrup. I’ve never made this recipe before but have made the saltine version for years (someone posted the recipe below) and it is very similar but doesn’t include Karo so I think you’d be fine just leaving it out.
These sound good! I make a variation of this recipe for what my friend calls “bark.”
Saltines as the base layer
2 sticks of butter with 1 cup of brown sugar, cooked together for a caramel sauce (poured over top of crackers). Bake 7 min at 400*. Cool 5 minutes.
Pour a bag of chocolate chips over top and spread when melted. Chill and break apart.
Perfect combo of sweet and salty!
We make the chocolate chip variation but call it “okie rocha.” 🙂
That would be “okie roca” not “rocha.” Too early with no coffee!
We have our own very easy and equally delicious recipe for cracker toffee too..no bake as well
2 sticks of butter and 1 cup sugar– boil until a medium golden color,
Pour over saltines lining a jelly-roll sized cookie sheet.
Spread evenly over…wait 2 minutes.
Pour half a bag of semi sweet chocolate chips over top…wait 2more minutes.
Then carefully spread chocolate over the surface.
Place outside (in a squirrel free area– they will eat it!) or in a cool place to harden.
Delicious- can top it (before chocolate hardens) with crunched peppermint pieces, toffee bits, or sprinkles, etc for added appeal…but I’ve never had any of this left wherever I’ve taken it!
I had to bring something with me to a family Christmas party this weekend and when I saw these I just knew I had to make them!! We did one bath with Club crackers and a second batch with Ritz crackers. We like the Ritz a little more. But everyone just LOVED these!! Thanks so much!!
thank you so much for posting this recipe! i have been looking for this forever. i made this in a home ec classic 7th grade! it was 1967! was always one of my favorites. i have tried to recreate but forgot about the karo syrup. so happy!
Hello can you use margarine instead of butter??
Can I have foil instead of parchment paper, or will it cook too quickly? I’ve got no parchment paper on hand.
Do you have the temperature that the “syrup” needs to be cooked? I have ruined 2 batches already!
Rose– did you ever get a reply? I am just for reading these comments and wanted to let you know that if you have a candy thermometer, 260 to 270 degrees for the syrup. I don’t use a candy thermometer. Never have. Mix sugar and butter until sugar feels like it’s dissolved, then I let it come to a full boil, and stir it while it is boiling for 3 minutes. Then take it off the heat and pour immediately over your cracker layer. Easy peasy! Hope this helped and not too late. Try making another batch! My family loves this.
It took 2 batches to cover my crackers and I suggest sprinkling pecans on the crackers and then pour sauce
I use the butter, brown sugar & pecans method over GRAHAM CRACKERS and bake for a bit!! This recipe was given to me by a friend in 1989 when she and I both worked for American Airlines! She called them ‘Toffee Squares’, and they are always a hit and the first dish to clear out!