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Churro Saltine Toffee

Churro Saltine Toffee: A Sweet and Savory Delight

This recipe combines the salty crunch of saltine crackers with the sweet, cinnamon-spiced goodness of churro toffee. It's an easy, addictive treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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
  • 0.25 teaspoon Salt Pinch of salt
  • 0.5 cup Granulated sugar For dusting
  • 0.25 cup Ground cinnamon For dusting

Equipment

  • Medium saucepan
  • Candy thermometer
  • Baking Sheet
  • Parchment paper
  • Spatula
  • Whisk
  • Large zip-top bag
  • Small Bowl

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Arrange saltine crackers in a single layer on the prepared baking sheet, close together but not overlapping.
  3. In a medium saucepan over medium heat, combine butter, granulated sugar, and brown sugar. Stir constantly until butter is melted and sugars are dissolved.
  4. Bring the mixture to a boil, stirring frequently. Boil for 3-5 minutes, or until it reaches 245°F (118°C) on a candy thermometer. The mixture will be light golden amber.
  5. Remove from heat; slowly pour in heavy cream while whisking constantly. The mixture will bubble up.
  6. Stir in vanilla extract, cinnamon, nutmeg, and salt.
  7. Pour toffee mixture evenly over crackers, spreading to coat each cracker. Bake for 8-10 minutes, or until golden brown and set.
  8. Let cool completely. Break into pieces. Combine 1/2 cup granulated sugar and 1/4 cup cinnamon. Place toffee in a bag with cinnamon sugar; shake to coat.

Notes

For a richer toffee flavor, use dark brown sugar. You can also add a pinch of cayenne pepper for a spicy kick. Store in an airtight container at room temperature for up to a week.