This Easy Saltine Pecan Toffee is a great way to turn saltine crackers into a totally delicious dessert!
That sounds weird, right? Turning crackers into dessert?! You’ve gotta trust me though. And remember… we did it with our Chocolate Dipped Ritz Marshmallow Reeses recipe too. This has been a classic Southern recipe for many years. And this Easy Saltine Pecan Toffee is so simple and quick to make too. It will be a hit with everyone you serve it. The recipe makes quite a bit, so plan to display it at a gathering of friends… or bring it to a party and watch it fly off the table.
The Southern Entertainer’s Cookbook:
This recipe comes from The Southern Entertainer’s Cookbook: Heirloom Recipes for Modern Gatherings by Courtney Dial Whitmore. Courtney is a talented expert in sharing recipes for entertaining and elaborately themed parties. She also shares all of her fantastic ideas on her blog: Pizzazzerie.com.
This book contains several themed party menus (recipes included) as well as classic recipes for Southern entertaining: appetizers, salads, soups, main dishes, vegetables, side dishes, breads, cookies, candies, cakes, pies, cobblers, miscellaneous desserts and cocktails/drinks.
Here are some Southern favorites in the book that are kid friendly:
- mini twice-baked potatoes
- cozy chicken pot pie
- cheesy baked potato soup
- backyard pulled pork sliders
- buttermilk fried chicken
- Sunday supper pot roast
- creamy macaroni and cheese
- slow cooked baked beans
- classic southern biscuits
- southern spoon bread
- blueberry banana bread
- cream cheese cookies
- strawberry cake
- peach lattice cobbler
- old fashioned homemade lemonade
How to make Easy Saltine Pecan Toffee:
The complete, printable recipe is included at the bottom of this post.
Line a rimmed baking sheet with parchment paper. Lay out Saltine crackers in a single layer, side-by-side on top of the parchment paper.
Combine butter and sugar in a saucepan. Let the butter melt, and then boil the mixture for three minutes.
Spoon the sugar mixture on top of the crackers, making sure that all of the crackers are coated. Bake for 5 minutes.
As soon as you take the sugar-baked crackers out of the oven, sprinkle them with chocolate chips. Give the chocolate chips a chance to melt for a few minutes. Then spread the melted chocolate over the crackers.
Sprinkle the melted chocolate layer with chopped pecans. Regular, chopped pecans can be used for this recipe, but toasted pecans are so much more delicious. Then give the chocolate a chance to cool completely.
How to toast pecans:
Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and toast in the oven for 5 minutes.
Once the melted chocolate has reached a solid consistency again, you can break the toffee apart.
Store Easy Saltine Pecan Toffee in a covered container for up to one week. Take out and serve, as desired. Enjoy!
Easy Saltine Pecan Toffee
Ingredients
- 35 to 40 squares saltine crackers (approximately 2 sleeves)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans, toasted
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper sprayed with nonstick cooking spray. Arrange the crackers in a single layer, covering the baking sheet.
- In a saucepan, combine the butter and sugar. Stirring frequently, bring the mixture to a boil for 3 minutes. Remove from heat and immediately pour over the saltines, spread it to the edges to evenly coat. Bake for 5 to 6 minutes.
- Remove from the oven and sprinkle with the chocolate chips. Allow to cool on the counter for 5 minutes, then spread the melted chocolate chips evenly across the toffee. Top with chopped pecans and allow to cool completely before breaking into toffee pieces.
Georgia Bartolomucci
Saturday 5th of November 2022
Instead of chocolate chips, would using caramel type chips or another flavor be too much?
RecipeGirl
Wednesday 9th of November 2022
You could certainly try it!
Denise Champagnehudson
Friday 21st of January 2022
Made the easy saltine pecan toffee, I had a problem spreading the chocolate layer. I ended up leaving them unspread and I left the pecans off (allergies). They were great! Thank you, Denise