Go Back

Easy Churro Saltine Toffee

Transform humble saltine crackers into a decadent, irresistible treat with this easy Churro Saltine Toffee recipe. This quick and simple dessert combines the perfect balance of salty and sweet, with a crunchy toffee base and a delightful cinnamon-sugar topping, ready in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon for topping

Equipment

  • 15x10 inch baking sheet
  • Parchment paper
  • Medium saucepan
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Small bowl

Method
 

  1. Preheat oven to 350°F (175°C). Line a 15x10 inch baking sheet with parchment paper.
  2. Arrange saltine crackers in a single layer on the prepared baking sheet, close together.
  3. In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly until sugar is dissolved and the mixture comes to a boil.
  4. Once boiling, continue to cook for 3 minutes, stirring constantly.
  5. Remove from heat and stir in vanilla extract and 1 teaspoon of cinnamon.
  6. Carefully pour the caramel mixture over the saltine crackers, spreading it evenly with a spatula.
  7. Bake in the preheated oven for 5-7 minutes, or until the caramel is bubbly and evenly golden brown. Watch closely to prevent burning.
  8. While baking, mix sugar with 1/2 teaspoon of cinnamon in a small bowl.
  9. Remove the baking sheet from the oven and immediately sprinkle the cinnamon sugar mixture evenly over the hot caramel.
  10. Let the toffee cool completely on the baking sheet. Once cooled, break it into pieces.
  11. Refrigerate for faster cooling, but let come to room temperature before serving for best flavor.

Notes

For best results, use high-quality butter. Don't overbake the caramel to avoid a hard toffee. Ensure even caramel distribution for balanced flavor. Cool completely before breaking into pieces. Store in an airtight container at room temperature for up to a week. For a chocolate variation, sprinkle chocolate chips over the hot caramel after baking and spread evenly once melted. A sprinkle of sea salt after sprinkling the cinnamon sugar enhances the flavor too.