Equipment Needed
- 10×15 inch jelly roll pan (rimmed baking sheet)
- Aluminum foil
- Medium saucepan
- Wooden spoon or heatproof spatula
- Measuring cups
- Oven mitts
- Sharp knife for cutting
Step-by-Step Instructions
My process always begins with meticulous prep. I preheat my oven to 350°F (175°C) and completely line my jelly roll pan with aluminum foil, making sure it goes up and over the sides. I then give the foil a very light coating of non-stick spray. This isn’t just for cleanup; the foil is essential for lifting the entire slab out for perfect cutting. I arrange the saltine crackers in a single, snug layer, salt-side up, covering the entire bottom of the pan. This salty, crispy foundation is about to be transformed.
Now, for the heart of the recipe: the toffee layer. In my medium saucepan, I melt the two sticks of butter over medium heat. Once it’s fully melted and just beginning to foam, I stir in the packed cup of brown sugar. I keep the heat at a steady medium and bring the mixture to a full, rolling boil. Once it’s boiling vigorously, I set a timer and let it boil for exactly 3 minutes, stirring constantly. The mixture will thicken slightly, darken to a caramel color, and pull away from the sides of the pan as you stir. This bubbling cauldron is what creates the chewy, crunchy glue that holds everything together.
Immediately after the 3-minute boil, I carefully pour the hot toffee mixture evenly over the arranged saltines. I work quickly with a spatula to spread it into an even layer, making sure every cracker is covered. Then, without delay, I sprinkle the entire surface with the toasted, chopped pecans, gently pressing them down into the hot toffee. I slide the entire pan into the preheated oven and bake it for 8-10 minutes. The toffee will bubble up through the nuts, binding everything together. The smell at this point is absolutely heavenly—like the best pecan pie you’ve ever imagined.(See the next page below to continue…)