Description
This White Chocolate Pecan Toffee recipe combines the buttery crunch of caramelized saltine crackers topped with creamy white chocolate and toasted pecans for an irresistible sweet treat. Perfect for gifting or snacking, this easy-to-make toffee balances salty and sweet flavors with a delightful crunch in every bite.
Ingredients
Scale
Base
- 35-40 saltine crackers
Toffee
- 1 cup unsalted butter
- 1 cup granulated sugar
Topping
- 10 ounces white chocolate wafers
- 1 cup chopped pecans
Instructions
- Prepare Baking Sheet: Line a 15x10x1-inch baking sheet with saltine crackers, placing them closely but evenly. Optionally, place a sheet of parchment paper under the crackers to prevent sticking. Preheat your oven to 375°F (190°C).
- Make Toffee Sauce: In a small saucepan over medium-high heat, melt the unsalted butter. Add granulated sugar and stir constantly until the mixture comes to a rolling boil. Once boiling, immediately remove from heat to prevent burning.
- Assemble and Bake: Carefully pour the hot toffee mixture evenly over the arranged saltine crackers on the baking sheet. Place the baking sheet into the preheated oven and bake for about 13-15 minutes, or until the crackers absorb the caramel and the top is browned and bubbling.
- Cool and Transfer: Remove the baking sheet from the oven and allow the toffee to cool slightly so it firms up. Using a small spatula, lift individual pieces of the toffee and place them onto a sheet of parchment paper on the counter for further cooling.
- Add White Chocolate and Pecans: Melt the white chocolate wafers gently using a double boiler or microwave in short bursts, stirring until smooth. Spread the melted white chocolate generously over the toffee pieces, then immediately sprinkle chopped pecans on top to adhere before the chocolate sets.
- Set and Store: Let the toffee cool completely at room temperature until the white chocolate hardens. Store the finished toffee in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
Notes
- For easier cleanup and to prevent sticking, place a sheet of parchment paper on the baking sheet before arranging the saltine crackers.
- Store toffee in an airtight container at room temperature for up to 5 days to keep it fresh and crunchy.
- Be sure to stir the toffee mixture constantly when boiling to avoid burning the sugar.
- You can substitute pecans with walnuts or almonds if preferred.
- For a festive twist, drizzle with dark chocolate instead of white chocolate or add a sprinkle of sea salt on top before the chocolate sets.
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
