Equipment Needed
- A standard half-sheet baking pan (approx. 13×18 inches)
- Parchment paper
- A medium, heavy-bottomed saucepan
- A wooden spoon or heatproof spatula
- An offset spatula or butter knife for spreading
- A sharp knife for breaking
Step-by-Step Instructions
My first step is all about the foundation. I line my baking sheet completely with parchment paper—this is non-negotiable for clean removal—and then arrange the saltines in a single, snug layer, salt-side up. I fill in any gaps with broken cracker pieces. This creates the perfect canvas. The first time I made this, I used foil and greased it, and I spent an hour chipping toffee off the pan. Parchment paper is your absolute best friend here. I preheat my oven to 350°F (175°C) at this point, too, so it’s ready for the transformative bake.
Now, for the heart of the operation: the toffee layer. In my heavy-bottomed saucepan, I melt the butter and brown sugar together over medium heat. This is where patience is crucial. I stir constantly as it comes to a boil. Once boiling, I set a timer and let it bubble for a full 3 minutes, stirring the whole time. The mixture will thicken slightly and turn a gorgeous, deep amber. I learned the hard way that rushing this step—boiling for only a minute or two—results in a soft, sticky layer that never properly hardens. That full 3-minute boil is the secret to the signature crack.
Immediately, I carefully pour this molten, fragrant caramel evenly over the waiting saltines. I use my wooden spoon to help spread it into every corner. Working quickly but safely, I slide the entire pan into the preheated oven. I bake it for exactly 5 minutes. This short bake does something miraculous: it sets the caramel, binds it to the crackers, and creates that incredible, crunchy toffee texture. The smell of butter, sugar, and toasting cracker is pure heaven.(See the next page below to continue…)