Churro Saltine Toffee Recipe
Discover the perfect blend of sweet and salty with this easy Churro Saltine Toffee recipe. Follow simple steps and create a treat everyone will love!
Ingredients
40–48 Saltine Crackers
1 cup (2 sticks) Unsalted Butter
1 cup Brown Sugar
1/4 cup Granulated Sugar (for cinnamon-sugar topping)
1 tablespoon Ground Cinnamon (adjust to taste)
1 teaspoon Vanilla Extract (optional)
Pinch of Salt (if needed, only for unsalted butter)
Optional Toppings
- Chocolate Chips for melting or drizzling
- Chopped Pecans or other nuts, for added crunch
Instructions
Step 1. Prepare the Baking Area
- Preheat your oven to 350°F (175°C).
- Line a rimmed baking sheet (about 10x15 inches) with aluminum foil or parchment paper. This helps you remove the finished treat without a mess.
- Arrange the saltine crackers in a single layer. Ensure no big gaps. You want the crackers to form a flat surface.
Step 2. Make the Toffee Mixture
- Place a medium saucepan on the stove.
- Add 1 cup (2 sticks) of butter and 1 cup of brown sugar to the pan.
- Melt them over medium heat, stirring gently with a wooden spoon or spatula.
- Once the mixture starts to boil, continue boiling for about 3 minutes. Stir now and then, keeping an eye on the texture. It should thicken a bit and look smooth.
- Remove the pan from heat.
- Stir in 1 teaspoon of vanilla extract if you like. Be cautious, as the mixture may bubble when you add the extract.
Step 3. Pour and Spread
- Quickly pour the hot toffee mixture over the arranged saltines.
- Use an offset spatula or the back of a spoon to spread the mixture. Work briskly to cover each cracker. This step locks the crackers in place and forms the base of your dessert.
- The mixture will start to settle. Aim for an even layer, but do not worry if some parts look uneven.
Step 4. Bake the Cracker Base
- Place the tray in the preheated oven.
- Bake for 5 to 7 minutes. The toffee will bubble all over the crackers. Watch carefully to prevent burning. Overcooking can lead to a bitter taste.
- Once you see a consistent bubbling and the color of the toffee deepens, remove the tray from the oven.
Step 5. Create the Cinnamon-Sugar Topping
- While the toffee bakes, blend 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl. Adjust cinnamon to taste.
- Mix well until you see a uniform color.
Step 6. Sprinkle the Cinnamon Sugar
- Once the cracker-toffee layer is out of the oven, wait a short moment (about 1 to 2 minutes). You want the surface to settle slightly but remain warm.
- Sprinkle the cinnamon-sugar mix over the warm toffee layer.
- Aim for an even coating. You may also pat it down gently with the back of a spoon. This helps it stick to the surface.
- If you want chocolate chips, add them at this stage. Let them melt a bit, then swirl or spread.
Step 7. Cool and Set
- Leave the tray on a cooling rack for about 30 minutes at room temperature.
- Once it is firm enough to handle, you can place it in the refrigerator for quicker setting (if you wish). Let it chill for at least 1 hour or until the dessert feels solid.
Step 8. Break Into Pieces
- Once the toffee is set, lift the foil or parchment out of the tray.
- Break the block into irregular pieces or cut into squares.
- The layers may crack in different shapes, and that is part of the charm.
Tips for a Smooth Process
- Keep a close eye when boiling the butter and sugar. Turn down the heat if you see it start to scorch on the edges.
- If your toffee separates (you see an oily layer), remove it from the heat and stir vigorously. That can help bring it back together.
- Be cautious with hot sugar mixtures. Use pot holders and watch for splatter.
Notes
Nutrition Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 180mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 1g