Nearly everyone knows what a saltine cracker is. Believe it or not, these square golden crackers have been around for more than 200 years. They can be traced back to the 1800s. The Josiah Bent Bakery in Newburyport, Massachusetts, is responsible for the original saltine cracker recipe. The bakery's competitor released pilot bread, and Josiah Bent Bakery's owner diligently watched this product's sales. Finally, in 1801 the owner decided he could create a cracker that not only tasted better but a cracker that could be shipped to different ports. After a few trial runs, the bakery finally came up with a light yet crisp cracker dubbed the soda cracker.
Fast-forward 75 years later, F.L. Sommer Company released the first name brand of saltine crackers called Premium in 1876. F.L. Sommer company used the same recipe that was developed 75 years earlier by the Josiah Bent Bakery. Eventually, the name was changed to saltines due to the baking salt used in the recipe, and more than 200 years later, we are still enjoying these square crackers of joy!
You can enjoy saltine crackers as they are or use them to make saltine crackers toffee. Saltine cracker toffee is sweet yet salty and so crunchy and delicious. Best of all, it's easy to make. You need four simple ingredients: gluten-free saltine crackers, butter, brown sugar-free sweetener, and sugar-free milk chocolate chips. This saltine cracker toffee is the perfect snack or dessert to add a little sweetness to your day.
How do you make toffee with saltine crackers?
Place the saltine crackers onto a baking sheet and set them aside. To make the toffee, combine butter and brown sugar-substitute in a pot, put it over medium-low heat, and cook until the butter melts and the mixture is combined.
Next, pour the toffee over the saltine crackers, spread it out, and bake it for 10 minutes. Then add the chocolate chips to the toffee and wait for them to melt. Finally, spread the melted chocolate chips into an even layer and let it cool completely.
Why is my saltine toffee grainy?
Crystallization is probably the biggest reason toffee comes out grainy. As the toffee cooks, the sugar crystals form on the sides of the pot. Crystallization occurs when you stir the sugar crystals on the sides of the pot into the syrup at the bottom, resulting in grainy toffee.
What makes toffee chewy?
Toffee can become chewy for several reasons. For example, toffee can become chewy if there is too much moisture or dairy in the toffee. Additionally, humidity can cause toffee to become chewy once cooked.
Should you stir when making toffee?
You should constantly stir, stir, and stir when making toffee. Stirring helps distribute the heat evenly, prevents the butter and sugar from separating, and prevents the sugar from crystallizing.
Arrange the saltine crackers on a baking sheet in a single layer. It's okay if you have to break the saltine crackers in half to fill the baking sheet.
Place the vegan butter, brown sugar substitute, and vanilla extract into a small saucepan and set it over medium heat to make the toffee.
Stir the toffee until the vegan butter melts and the toffee comes to a boil. Cook the toffee for 3 minutes, stirring constantly.
Pour the toffee over the saltine crackers and spread the toffee into an even layer using an offset spatula. Bake the saltine crackers for 5 minutes.
Remove the saltine crackers from the oven and place them on your countertop.
Sprinkle the chocolate chips over each baking sheet and let them stand for 2-3 minutes until they start to melt.
Next, spread the chocolate chips into an even layer using an offset spatula and let it cool completely.
To speed things up, place the saltine cracker toffee in the fridge for 10-15 minutes until it hardens.
Break the saltine cracker toffee into pieces before serving.
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