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This highly addictive saltine toffee is dubbed ‘Christmas Crack’ as it’s easy to make around the holidays for a crowd (or for gifting) and it will have you hooked from the very first bite.
This Should Come With a Warning: Saltine Toffee
I posted this recipe back in 2012 and I had no idea what ‘Christmas Crack’ was other than the fact that I loved the name (although it’s probably politically incorrect and offensive to some people now). Come to find out, it is a very popular treat during the holidays and it’s essentially saltine toffee. I am a HUGE fan of sweet and salty flavor combinations and this saltine toffee is literally the poster child for sweet and salty.
Christmas Crack (or saltine toffee – which ever you want to call it) is popular because it requires no candy thermometer, is easy to make, mail, and even easier to eat. Since it’s already a bit rustic in the way you break it apart into pieces, when you send it in the mail, unlike cookies or other treats, it’s okay that this treat is not perfect.
Recipe Tips and Variations
- Make sure you are buying salted saltine crackers, not the no-salt kind!
- For an even more buttery and rich treat, swap out the saltine crackers for club crackers or Ritz crackers.
- Use sprinkles, mini M&M’s, or crushed peppermint candy canes to decorate the tops of these for an even more festive flair!
Storage and Gifting Instructions
Saltine toffee can be stored in a container for up to 2 weeks. This is perfect for gifting in metal containers or mailing them in sturdy cookie boxes.
Add some maple cinnamon spiced nuts along with frosted sugar cookies, linzer cookies, and gingerbread men cookies to give your holiday cookie box the perfect touch!
Saltine Toffee (Christmas Crack)
Equipment
Ingredients
- 40 saltine crackers, approx. 1 sleeve
- 1 cup (227 g) unsalted butter
- 1 cup (220 g) dark brown sugar
- 2 cups (473 g) dark or semi-sweet chocolate chips
- 1 ½ cups (164 g) chopped pecans
- Flakey sea salt, for topping (if desired)
Instructions
- Preheat oven to 400 °F (204 °C)
- On a 9×13" rimmed baking sheet lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.40 saltine crackers
- In a saucepot, melt butter and sugar together. Stir together then bring to boil then let boil for 5-7 minutes, do not stir while it's boiling, but also make sure it doesn't burn.1 cup (227 g) unsalted butter, 1 cup (220 g) dark brown sugar
- CAREFULLY pour the contents of the pot evenly over the saltines then place in oven to bake for 5 minutes. Remove from oven and set aside.
- In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in 30 second intervals until it's melted through and no clumps remain.2 cups (473 g) dark or semi-sweet chocolate chips
- Pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out.
- Immediately sprinkle chopped pecans (or whatever toppings) all over the top.1 ½ cups (164 g) chopped pecans, Flakey sea salt
- Allow the sugar mixture and chocolate cool completely. I popped mine in the fridge for about an hour. Once cool, break into pieces – doesn't have to be uniform in shape.
- Store in an airtight container for up to 2 weeks!
Nutrition
Photographs by Jess Gaertner Creative
Very good snack tried at my parents. Made it and it came out syrupy instead of the hard texture they had. What’s wrong?
You might need to cook the brown sugar and butter mixture a tad bit longer
Made this last night and it tastes delicious but didn’t seem to set as much as I thought it would (the caramel part). Any tips on what I might have done wrong?
What do you mean by it didn’t set as much as what you thought it would? How did you expect it to set? Like was yours still runny or something?
Hi Julie,
I was so excited to make this recipe today. Quick question…when the Crack sets, should the toffee become hard? I found that I put it in the freezer and it “hardened”, but was still pliable. Just wanted to ask if that is the correct consistency or should it be hard like brittle? Thanks so much!
It shouldn’t be hard like brittle, no. It’s ok it’s still pliable :)
When I make this my caramel is grainy. HOw do I avoid this?
Your brown sugar might not have completely melted, which is odd since it’s such high temperature. I know it says to not stir the mixture, but for you, I would go ahead and stir just to make sure things are melting.
Hi Julie,
I am wondering how far in advance I can make this wonderful recipe? Thank you!
Brooke
I probably wouldn’t make this more than two days in advance.
when I make the brown sugar and butter mixture, if we don’t stir it will it be grainy? Also after it comes to a boil if I don’t stir it will it burn?
It shouldn’t become grainy since the brown sugar and butter mixture will melt together. No, it shouldn’t burn if you don’t stir it. It’ll only burn if you overcook the sugar/butter mixture. You want it to be a light amber color. As soon as it starts to darken, it can burn very easily from that point on.
Hi Julie. I made this last night and it came out pretty tasty. I was little confused with the instructions. Most jelly roll pans are larger than 9×13. I went the safe route and used a 9×13 pan. I only used about 24 crackers, and the chocolate was thicker than I think it should be. My suggestion: if this is supposed to be made on a jelly roll pan, then remove the size. Great recipe, though!
Hi Amy, I’m glad you liked it! I actually measured my own jelly roll pan prior to writing this recipe and it was in fact 9×13″. Thanks for the suggestion!
Can you make this recipe using soda cracker instead of saltine crackers?
Yup, that should work!
Be careful taking the butter/brown sugar mixture from 400 degree…it is extremely hot
My sister-in-law introduced me to this awhile ago and sprinkles hers with Heath toffee bits…SO delicious and addicting! I will need to try this variation with pecans, though, they’re my favorite nut!
This has officially been added as a “must make” for the holidays (and often gets made at other times, too!! Thank you so much for sharing it! I came back to this recipe today so I can print a new (clean!) copy and read the comments….now I have to try it with club crackers, graham crackers, and sea salt….we may just have to make all the varieties and see what the favorite is!
I love that you make this often, Diane! I must try it with those other adaptations that readers have mentioned too. Let me know if you try any!