Appalachia Appalachian Food

Cracker Candy

Saltine Cracker Toffee Candy

Back before Christmas I kept seeing saltine cracker candy popping up everywhere I went. I wanted to try my hand at making the recipe during the month of December but somehow I never found the time. Over the weekend I finally got it made-and The Deer Hunter has decreed the candy his new favorite.

One of the reasons I wanted to try the recipe is because the ingredients are things I typically have on hand.

Saltine Cracker Candy

  • one sleeve of saltine crackers (about 40)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups chocolate chips-dark, semi-sweet, or milk chocolate-whichever you prefer
  • 3/4 cup chopped pecans

Saltine fudge

The recipe is really sticky-so make sure to line your cookie sheet with foil or parchment paper before laying the saltine crackers out in a single layer. Also-it’s important to use a cookie sheet with at least half of an inch lip on it-to keep the brown sugar and butter from running off the edges of the pan. Pre-heat oven to 400 degrees.

Saltine cracker toffee

Combine brown sugar and butter together in a pot-bring mixture to a boil. Boil for 3 minutes.

Easy recipe for candy using saltine crackers

After boiling-quickly pour the brown sugar mixture over the crackers and spread evenly.

Carmel candy with saltine crackers

Bake for 5 minutes in a 400 degree oven. As you can see in the photo-the mixture will be very bubbly at the end of 5 minutes.

Chocolate saltine cracker candy

Sprinkle chocolate chips over crackers and let sit for a few minutes until they begin to melt. I was impatient so I popped mine back into the hot oven for 30 seconds to speed things up.

Crackers and chocolate candy

Spread melted chocolate chips over crackers and sprinkle on chopped pecans or not. I think it would still be quite tasty without the pecans.

Set pan aside till the crackers cool completely.

Candy made from slatine crackers

Once the candy has cooled you can break or cut it into pieces. Store in an airtight container in a cool place.

The Deer Hunter went crazy over this recipe so I know I’ll be making it again. I liked it too. I think I liked it the second day better than the first. It seemed slightly softer after it had sit overnight.

The reviews for saltine cracker candy I read online were interesting. Most folks liked it, but lots of folks seemed to have trouble with the recipe either the brown sugar mixture over cooked in the oven or it didn’t cook enough and left everything soggy. Mine turned out exactly right. I’m thinking it’s very important to boil the mixture for the full 3 minutes to allow the sugar to come to the right temperature. But then again what do I know! I also noticed more than one reviewer said not to use both salted saltines and salted butter, but I used both and the candy didn’t seem to salty to us.

Tipper

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27 Comments

  • Reply
    Janice Stout
    January 20, 2015 at 1:20 pm

    Instead of trying to spread peanut butter on the crackers, I would use peanut butter chips and chocolate chips and mix them both in that layer. I have never had cracker candy but it seems like an easy way to make some sweets.

  • Reply
    Luann
    January 20, 2015 at 10:36 am

    These sound good!
    Here’s a couple of other cracker recipes. Not sweet, but sure are good! I got these from my friend Dorothy (toffee bits comment above):
    Fire Crackers
    1 pound box of crackers
    1 1/3 c. canola oil
    2 T. red pepper flakes
    1 pkg. dry Hidden Valley Ranch Dressing mix
    Mix oil & pepper flakes and let stand for 1 hour.
    Add dressing mix & mix well.
    Put crackers in large bowl with lid—or large zip-locked bag.
    Pour mixture over crackers. Seal & turn frequently.
    Store in airtight container.
    Hidden Valley Oyster Crackers
    Two 10 oz. pkg. oyster crackers
    Mix together:
    3/4 to 1 c. salad oil
    1 pkg. Hidden Valley Ranch dressing mix
    1/2 t. dill weed
    1/2 t. lemon pepper–optional
    1/2 t. garlic powder–optional
    Pour dressing mix over crackers & stir to evenly cover all; place in a warm oven (250 degrees) for 15 to 20 minutes, stirring mid-way thru baking. Store in container with tight lid.

  • Reply
    Suzi Phillips
    January 19, 2015 at 11:19 pm

    This sounds like it’s right up Mitchell’s alley!

  • Reply
    RB
    January 19, 2015 at 11:17 pm

    I saw Tricia Yearwood make this on her Food Channel show. She said it was an old family recipe she was teaching to her nephews to carry the recipe forward to future generations.
    I wonder if, for variation, one could use graham crackers instead of saltine. But I’m thinking if someone did that, they’d need to add a bit of salt to the sugar/butter mixture to balance the sweetness a salted saltine would balance out on its own.
    Being diabetic, if I knew where to get sugar-free chocolate morsels, I might give this recipe a try, cause low brown sugar Splenda is available for the rest of the recipe’s sugar.
    God bless.
    RB
    <><

  • Reply
    Cheryl Soehl
    January 19, 2015 at 10:26 pm

    I have seen a recipe like this done with graham crackers instead of saltines.
    Either recipe would be too dangerous for me to have in the house, but I could see making some to give away!

  • Reply
    Tipper
    January 19, 2015 at 3:28 pm

    B. Let us know how the peanut butter turns out. I dont think were going to get a shut in snow! Im thinking that persimmon seed lied!
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Dorothy McCarver
    January 19, 2015 at 3:06 pm

    Tipper: instead of sprinkling pecans on top try toffee bits. That is yummy!

  • Reply
    James Pease
    January 19, 2015 at 2:52 pm

    Cut this stuff out Tipper. I just gained five pounds looking at it!
    your brother jim

  • Reply
    grannysu
    January 19, 2015 at 2:26 pm

    Sounds good–and easy! I’m not good at candy making but maybe this will be one that turns out right for me.

  • Reply
    b. Ruth
    January 19, 2015 at 2:00 pm

    Tipper,
    After reading the comments, so far, I like C. Ronald Perry Sr. idea of spreading peanut butter on the saltines first.
    I wonder if the butter, brown sugar syrup would melt the peanut butter too much? I also wonder if after spreading the peanut butter, one could pop them in the fridge to chill a bit, then pour on the syrup?
    I may do half with peanut butter, half regular way and see what happens!
    I’m not sure I can wait until a shut-in snow to make these!
    Thanks Tipper,

  • Reply
    Janice
    January 19, 2015 at 1:59 pm

    Tipper, Hadn’t made Cracker Candy in about two years. After seeing your email, made it today. Had forgotten how really good it is. I’ve also used graham crackers (all the sugar, butter, etc., amounts are the same). I prefer the saltine version.

  • Reply
    Ken
    January 19, 2015 at 1:01 pm

    Tipper,
    Those soda cracker cookies look as
    good as the Ritz sandwiched with
    peanut butter and dipped in chocolate…Ken

  • Reply
    Ed Ammons
    January 19, 2015 at 11:53 am

    Could you use plain old sody crackers instead?

  • Reply
    Allison Britt
    January 19, 2015 at 11:35 am

    I’ve made this recipe for several years. Everybody loves it. I use the 2 sticks of butter with 1/2 cup of white sugar and boil for the full 3 or 4 minutes. Then bake for 15 minutes in a preheated 325 degree oven. Someone told me that they could tell a difference in the taste depending on whether the salty-side of the cracker was on the bottom or the top. I’ve wondered about how brown sugar would taste…i will probably try that.
    (p.s. I always like reading about your chickens. The crazy squirrel still visiting?!)

  • Reply
    Jackie
    January 19, 2015 at 11:17 am

    I’ve had something similar with graham crackers, but it was so long ago I can’t even remember who made it.
    Those that had trouble with the over/under cooking may have been at a different altitude. The boiling point of water at sea level is 212. At higher altitudes water will boil at a lower temperature.

  • Reply
    b. Ruth
    January 19, 2015 at 11:09 am

    Tipper,
    I made a graham cracker recipe similar to this. It was almost like a praline flavor, with toasted pecans on top. A break apart as well. I think I used butterscotch bits and chocolate!
    Your recipe sounds good and easy to make. I might just give it a try soon.
    I am trying to eat better! Nope it is not a resolution!
    It’s a new thing I invented…
    I have been dipping my carrot and celery sticks in dark chocolate…yummm!
    Just kidding!
    Your recipe could go in the cookbook. I think my granddaughter could make this without a lot of help! Always looking for simple recipes for youngsters!
    Thanks Tipper,
    PS…It is so warm and sunny today, the winter thaw, so to speak! I think I will wait until the snow comes in February for that new candy dish!

  • Reply
    Mary Lou McKillip
    January 19, 2015 at 10:45 am

    Tipper sure sound good, but I have eat an apple mock pie with Ritz crackers and it sure taste like an apple pie.

  • Reply
    C. Ronald Perry, Sr.
    January 19, 2015 at 9:58 am

    I’ll bet if you spread a thin layer of peanut butter (without nuts if you or going to add them or with nuts and omit them from the recipe if you plan on adding them) before you lay your crackers out and then follow through on the rest of the recipe would be good.

  • Reply
    Marylou Sweat
    January 19, 2015 at 9:24 am

    This recipe is very similar to one my mother in law used to make. It had graham crackers instead of saltines, the butter and brown sugar cooked for 2 minutes and the pecans were mixed into to that before pouring over crackers and no chocolate bits. I think the chocolate bits with the graham cracker recipe I have would be really good but might have to try saltines first. Marylou in Dover Fla.

  • Reply
    Pamela Danner
    January 19, 2015 at 9:13 am

    I tried something like this years ago and had forgotten all about it. I just may have to give it a try again.
    Pam
    scrap-n-sewgranny.blogspot.com

  • Reply
    Steve in Tn
    January 19, 2015 at 8:53 am

    Looks but I am trying to create a candy free zone. I can look but can’t touch.

  • Reply
    Ethelene Dyer Jones
    January 19, 2015 at 8:50 am

    Interesting. I’ve never heard of this recipe before. I will want to try it, as I like anything chocolate! And since I like saltine crackers, too, this sounds like a winner for taste and texture! Thanks for sharing.

  • Reply
    Shirl
    January 19, 2015 at 8:50 am

    Never heard of saltine cracker candy! It sounds easy to make using simple ingredients. I will probably make it later today if I find time. This beautiful January weather here in KY has kept me busy outside for a few days.

  • Reply
    Kate gold
    January 19, 2015 at 8:40 am

    We made this for VBS one year without the chocolate, as I remember. Still yummy 🙂

  • Reply
    dolores
    January 19, 2015 at 8:31 am

    This sounds and looks delicious. I think you better get started on that cook book. I’m looking forward to it. Happy Monday!

  • Reply
    eva nell wike, PhD
    January 19, 2015 at 7:49 am

    Well, I can’t say I have ever heard of this ‘treat’ but it sounds like it is a winner! Thanks and I hope your day is sunny!
    Eva Nell

  • Reply
    Miss Cindy
    January 19, 2015 at 7:25 am

    Tip, I’ve never seen or heard of cracker candy but it can’t be anything but good with the ingredients listed and if the Deer Hunter likes it I bet I would too!

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