Saltine Cracker Toffee with Peanuts
Saltine Cracker Toffee with Peanuts is a sticky, sweet, and salty treat you can make in minutes! Filled with butter and sugar, it’s a winner!
Saltine Cracker Toffee is usually known as a Christmas holiday treat.
It’s the “Christmas Crack” your neighbor probably brings over, and you devour it in minutes…
Delicious is a word that doesn’t do it justice!
But, y’all! What if we could make this recipe *even better* by adding salty peanuts and super sticky golden syrup?!
Let’s do it!
How to make Saltine Cracker Toffee with Peanuts
First, here’s what you’ll need:
- 24 Saltine crackers
- 1 ½ cups lightly salted peanuts
- 1 cup granulated sugar
- ½ cup + 1 tbsp golden syrup (or corn syrup)
- 5 tbsp unsalted butter
- 1 tsp real vanilla extract
- ½ cup semi-sweet chocolate chips
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The addition of the salty, crunchy peanuts is just wonderful, y’all!
Does this freeze well??
You bet it does! Before the holidays arrive, and you need to pass out copious amounts of neighbor and teacher gifts take a weekend and make this recipe over and over! After it’s completely cooled, place in zip-tip bags, sealed well, and store in your freezer. It will stay fresh for up to 3 months. Woo hoo!
How should I store leftover saltine cracker toffee??
In an air-tight container, in the fridge! After a week, if you have any left, give it a toss.
Saltine Cracker Toffee with Peanuts
- Total Time: 0 hours
Ingredients
- 24 Saltine crackers
- 1 ½ cups lightly salted peanuts
- 1 cup granulated sugar
- ½ cup + 1 tbsp golden syrup (or corn syrup)
- 5 tbsp unsalted butter
- 1 tsp real vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Line a 9×13 baking dish with wax paper and spray with cooking spray.
- NOTE: do not skip the cooking spray or you could have pieces of wax paper stuck to the bottom of the toffee.
- Arrange the Saltines in a single layer on top of the wax paper.
- Combine peanuts, ½ cup of golden (or corn) syrup, and sugar in a bowl and put in the microwave for about 2 minutes. Stir with a rubber spatula and continue to microwave until the sugar melts and the mixture starts to bubble.
- Add 1 tablespoon of butter and vanilla to the hot mixture and stir until melted. Return to the microwave and microwave until the mixture browns; about 2 minutes.
- Quickly pour the mixture over the crackers and spread evenly with a rubber spatula.
- NOTE: the mixture will be very hot and sticky, so you will need a potholder and to spread the mixture over the crackers immediately. Work in sections if needed.
- Refrigerate for about an hour.
- Remove toffee from the dish and place it on a cutting board. Break it apart in serving-sized pieces. A knife may be needed. Return the toffee pieces to the baking dish.
- Add chocolate chips, 4 tablespoons of butter, and 1 tablespoon of golden (or corn) syrup to a bowl. Microwave in 30-second intervals, mixing each time until the chocolate melts.
- Drizzle chocolate over the top of the toffee with a spoon. Allow chocolate to harden before serving.
