Churro Saltine Toffee
A crunchy and sweet treat combining the salty crunch of saltines with a cinnamon-spiced toffee topping. Easy to make and perfect for sharing!
Equipment
- Medium saucepan
- Baking sheet
- Candy thermometer
- Spatula
- Large Zip-Top Bag
Ingredients
Main Ingredients
- 1 box (48 count) Saltine Crackers
- 1 cup (2 sticks) Unsalted Butter
- 1 cup Granulated Sugar
- 0.5 cup Packed Light Brown Sugar
- 0.5 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Ground Cinnamon
- 0.25 teaspoon Ground Nutmeg
- Pinch Salt
- 0.5 cup Granulated Sugar (for dusting)
- 0.25 cup Ground Cinnamon (for dusting)
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange saltine crackers in a single layer on the prepared baking sheet, close together but not overlapping.
- In a medium saucepan over medium heat, combine butter, granulated sugar, and brown sugar. Stir constantly until butter is melted and sugars are dissolved.
- Bring to a boil, stirring frequently. Boil for 3-5 minutes, or until the mixture reaches 245°F (118°C) on a candy thermometer. It will be light golden amber.
- Remove from heat; slowly pour in heavy cream while whisking constantly. The mixture will bubble up.
- Stir in vanilla extract, cinnamon, nutmeg, and salt.
- Pour toffee evenly over crackers, spreading to coat. Bake for 8-10 minutes, or until golden brown and set.
- Cool completely. Break into pieces. Combine granulated sugar and cinnamon in a bag; add toffee and shake to coat.
Notes
For extra churro flavor, add a pinch of cayenne pepper to the toffee mixture. Store in an airtight container at room temperature for up to a week.