Description
Churro Saltine Toffee is a delightful twist on traditional toffee, featuring a crispy saltine cracker base topped with rich buttery brown sugar toffee, infused with cinnamon and finished with a dusting of powdered sugar and a hint of vanilla. This easy-to-make dessert combines sweet and salty flavors with a crunchy texture perfect for sharing or serving at gatherings.
Ingredients
Scale
Base
- Saltine crackers – enough to cover one baking sheet in a single layer (about 40-50 crackers)
Toffee
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Topping
- Powdered sugar, for dusting (about 2 tablespoons)
Instructions
- Prepare Base: Line a baking sheet with parchment paper to prevent sticking and arrange saltine crackers in a single layer, covering the entire surface evenly.
- Make Toffee: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly to combine. Continue cooking and stirring until the mixture bubbles and turns a golden brown color, indicating that the caramelization process is underway.
- Add Cream and Vanilla: Remove the saucepan from the heat carefully, then slowly whisk in the heavy cream and vanilla extract. Stir vigorously until the mixture is smooth and fully combined.
- Add Cinnamon: Sprinkle the ground cinnamon into the toffee mixture and stir well to incorporate the warm spice evenly throughout.
- Pour Toffee: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers, spreading gently if needed to cover all crackers with a uniform layer.
- Bake: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for about 8-10 minutes, watching closely to ensure the toffee is bubbling and set without burning.
- Cool and Dust: Remove the baking sheet from the oven and let your churro saltine toffee cool completely at room temperature. Once cooled and firm, dust generously with powdered sugar before breaking into pieces and serving.
Notes
- Be sure to watch the toffee closely while cooking to prevent burning.
- You can refrigerate the toffee after baking to speed up the cooling process and help it harden.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats to ensure easy removal and cleanup.
