Saltine Cracker Candy is one of the easiest homemade candies out there. It’s composed of brown sugar, butter, crackers and chocolate — things I almost always have on hand.
In my opinion, cracker candy is even better than almond toffee because the salty crackers are a contrast to the richness of the butter and sugar. And I like how you can vary the chocolate. You can use bittersweet chocolate chips, or chop up whatever makes you happy — Lindt, Cadbury Dairy Milk, perhaps a Hershey Bar?
There are few candies that curb a sweet & salty craving like this one. And if you want to really go for sweet & salty, try this — use roasted mixed nuts for the topping. That might be expensive if you are making a full 15×10 inch batch, but if you tend to make it smaller half batches, you can pile on tons of nuts without going broke.
Half Batch Saltine Cracker Candy
To be honest, this is how I usually make it. That is, as a half batch. You can make Half Batch Cracker Candy by spreading half the Saltines in an 11×7 inch pan. For the toffee mixture, just use 1 stick butter and 1/2 cup of sugar and boil in a small saucepan. Times say the same.
- 1 sleeve of Saltines or enough to cover a 10x15 inch pan about 40
- 2 sticks butter 230 grams, salted or unsalted
- 1 cup light brown sugar 200 grams
- 12 ounces semisweet chocolate or chocolate chips
- 1/2 cup toasted and chopped pecans or almonds or salted mixed nuts if you really like sweet & salty!
- Preheat oven to 400 degrees F.
- Line a 10x15 inch pan with nonstick foil or parchment paper.
- Lay Saltines side-by-side over bottom of pan - sides touching.
- Combine butter and sugar in a large saucepan and bring to a gentle boil. If the butter is cold, let it warm slightly before adding the sugar. When mixture starts to boil, set timer for 3 minutes and boil, stirring once or twice. Pour over crackers and spread evenly.
- Bake in oven for 5 minutes. Quickly sprinkle chocolate over hot candy and let stand for about 3 minutes or until chocolate starts to melt. Spread chocolate over crackers, then sprinkle with nuts. Note: If chocolate isn't melting fast (mainly, if you are using chips instead of chocolate chocolate), throw the pan back in the oven for a minute.
- Let cool at room temperature for about an hour, then transfer to the refrigerator or freezer to chill and set. I usually use the freezer.