Equipment Needed
- Rimmed baking sheet (10×15 inch jelly roll pan is ideal)
- Aluminum foil or parchment paper
- Medium saucepan
- Wooden spoon or heatproof spatula
- Measuring cups
- Oven mitts
- Sharp knife or pizza cutter for breaking
Step-by-Step Instructions
My process always starts with meticulous prep. I preheat my oven to 350°F (175°C) and line my rimmed baking sheet completely with aluminum foil, then give it a light coating of non-stick spray. This isn’t just for cleanup; it creates a smooth surface for the toffee to set. I arrange the saltine crackers in a single, snug layer, salt-side up, covering the entire pan. It’s okay if they touch, but try to avoid big gaps. This crispy foundation is about to become something glorious.
Now, for the heart of the recipe: the toffee. In my medium saucepan, I melt the butter over medium heat. Once it’s fully melted, I stir in the packed brown sugar. I keep the heat at a steady medium and bring the mixture to a boil, stirring constantly. Once it’s boiling, I set a timer and let it boil for exactly 3 minutes, continuing to stir. This is where you must watch it. The mixture will thicken slightly and turn a beautiful caramel color. It will foam up dramatically—don’t be alarmed! This bubbling cauldron is what creates the perfect chewy toffee layer. I’ve tried boiling for 2 minutes and 4 minutes; 3 minutes is the sweet spot for the ideal set.
Immediately after the 3-minute boil, I carefully pour the hot toffee mixture evenly over the arranged saltines. I use my spatula to quickly spread it to cover every cracker, working fast as it begins to set. Then, I slide the entire pan into the preheated oven and bake it for 5 minutes. This short bake helps the toffee sink into and bind with the crackers. When I pull it out, the toffee will be bubbling wildly across the whole surface. It’s a magnificent sight.(See the next page below to continue…)