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Irresistible Churro Saltine Toffee Recipe You Need to Try

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Learn how to make delicious Churro Saltine Toffee. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 40 saltine crackers (about 2 sleeves)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt (optional, for extra saltiness)
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • Optional: pinch of cayenne pepper for a subtle kick

If you want to swap things up, feel free to use whole wheat crackers for a nuttier flavor or even gluten-free saltines if that’s your preference. I’ve found that light brown sugar works best here for its molasses notes, but dark brown sugar will deepen the flavor if you like it richer. And while I stick to unsalted butter to control salt levels, salted butter can add a lovely depth — just skip the kosher salt in that case.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  2. Arrange the saltine crackers in a single layer on the baking sheet. It’s okay if they touch, but try to keep them mostly flat to help the caramel coat evenly.
  3. In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and kosher salt (if using). Bring the mixture to a gentle boil, stirring constantly, and let it cook for 3-4 minutes until it thickens slightly and looks shiny.
  4. Remove the saucepan from heat and quickly stir in the vanilla extract and the ground cinnamon. This is a good time to add a pinch of cayenne if you want a subtle warmth that cuts through the sweetness.
  5. Pour the hot caramel evenly over the saltine crackers, using a spatula to spread it gently and make sure every cracker gets coated.
  6. Sprinkle granulated sugar evenly over the top while the caramel is still warm — this will give you that signature churro crunch and sparkle.
  7. Bake the whole pan in the preheated oven for 10-12 minutes. You’ll see the caramel bubbling and the sugar melting into a golden crust.
  8. Remove the baking sheet from the oven and let it cool completely on a wire rack. Once cooled, break the toffee into pieces by hand. This is a perfect moment to slow down and remember how Mama Lu would let dishes rest before sharing — patience always pays off.
  9. Store the toffee in an airtight container at room temperature for up to one week, or in the fridge if you prefer it firmer.

Find it online: https://claracooking.com/churro-saltine-toffee/