Homemade Christmas Cracker Toffee Recipe
Few Christmas snacks are comparable to Christmas cracker toffee, maybe due to the mixed flavors and crunchiness or maybe more. What I do know is that this is one of those snacks you definitely don’t want to miss this Christmas. That is specifically the reason I’m sharing my tried and tested cracker toffee recipe with you, so that this Christmas would be complete.
This Christmas cracker toffee is crunchy, buttery Christmas treat made with salty crackers, homemade caramel, melted chocolate, and the toppings that complete it making it festive snacks. The crackers is the crisp salty base, while the butter and brown sugar cook into a rich toffee layer. Finally, I finish it up with a coating of melted chocolate on each piece, and chopped nuts or Christmas sprinkles add extra texture and color.
It’s no use describing these Christmas snacks, when you could literally make yours by following the recipe below.
Homemade Christmas Cracker Toffee Recipe
Equipment
- Large rimmed baking sheet
- Parchment paper aluminum foil would still do
- medium saucepan
- wooden spoon
- Measuring cups and spoons
- Offset spatula or regular spatula
- Sharp knife this is optional
Ingredients
- 40 saltine crackers enough to cover a baking sheet
- 1 cup 225g unsalted butter
- 1 cup 200g packed light brown sugar
- 2 cups 340g semi-sweet chocolate chips
- ½ cup 60g chopped pecans or walnuts
- 2 tablespoons Christmas sprinkles
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt this is optional
Instructions
Prepare the baking sheet
- Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. If using foil, lightly grease it with butter or cooking spray. Arrange the saltine crackers in a single layer, covering the entire bottom of the baking sheet. Break a few crackers if necessary to fill any gaps.
Make the toffee mixture
- Add the butter and brown sugar to a medium saucepan. Place over medium heat and stir until the butter melts and the sugar dissolves. Bring the mixture to a boil and let it cook for 3 minutes, stirring continuously. The mixture should become thick, glossy, and caramel-colored. Remove from the heat and stir in the vanilla extract.
Coat the crackers
- Pour the hot butter and sugar mixture evenly over the crackers. Use a spatula to spread it across the surface, making sure the crackers are covered from edge to edge.
Bake the toffee
- Place the baking sheet in the preheated oven and bake for 5 to 7 minutes. The caramel should bubble across the crackers. Keep an eye on it to prevent the edges from burning.
Add the chocolate
- Remove the baking sheet from the oven and immediately scatter the chocolate chips over the hot caramel. Let them sit for 2 to 3 minutes until softened. Use a spatula to spread the melted chocolate into an even layer.
Add the toppings
- Sprinkle the chopped pecans or walnuts over the chocolate. Add the Christmas sprinkles and a little sea salt if desired. Gently press the toppings into the chocolate so they stay in place once the toffee hardens.
Chill until firm
- Allow the toffee to cool for about 20 minutes at room temperature, then transfer the baking sheet to the refrigerator. Chill for approximately 1½ to 2 hours, or until the chocolate and caramel are completely firm.
Break into pieces and serve
- Remove the chilled toffee from the baking sheet and peel away the parchment paper or foil. Break it into bite-sized pieces using your hands or cut it into squares with a sharp knife. Arrange on a serving plate or store for later.
