Why did my toffee turn out too hard?

Usually from overbaking - remove as soon as it starts bubbling vigorously. The oven continues cooking it even after removal.

Can I substitute different crackers?

Saltines work best because of their neutral flavor and sturdy structure. Ritz crackers make it too sweet, while thin crackers break apart.

How do I prevent burning the caramel?

Use medium heat and watch closely during the 3-minute boil. If it darkens too quickly, reduce heat slightly. A candy thermometer helps - aim for 240-250°F.

Easy 45-Minute Churro Saltine Toffee Recipe

Name: Churro Saltine Toffee Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks); 1 cup brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup granulated sugar; 1 tablespoon ground cinnamon; 1 package (about 40) Saltine crackers; 1 cup semi-sweet chocolate chips (optional); Chopped nuts – pecans or almonds (optional)

Churro Saltine Toffee Recipe

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This irresistible Churro Saltine Toffee combines sweet cinnamon flavors of churros with crunchy toffee texture. Easy dessert ready in 45 minutes.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter (2 sticks)
1 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon ground cinnamon
1 package (about 40) Saltine crackers
1 cup semi-sweet chocolate chips (optional)
Chopped nuts – pecans or almonds (optional)

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Instructions

Preheat oven to 400°F (200°C) and line large baking sheet with parchment paper.
Arrange Saltine crackers in single layer on prepared baking sheet, fitting tightly together.
In medium heavy-bottomed saucepan over medium heat, melt butter. Stir in brown sugar, vanilla, and salt. Boil for exactly 3 minutes until mixture reaches 240-250°F and deep amber color.
Carefully pour hot toffee over crackers, ensuring even coverage. Work quickly as it sets fast.
Bake 5-7 minutes until toffee is actively bubbling across surface.
Mix granulated sugar and cinnamon. Immediately sprinkle over hot toffee when removed from oven.
If using chocolate, wait 10 minutes then drizzle melted chocolate while toffee is still warm. Add nuts while chocolate is soft.
Cool completely for 25-30 minutes until firm and no longer warm, then break into pieces.

Notes

Watch toffee carefully during 3-minute boil to prevent burning. Use candy thermometer for precision (240-250°F).
Safety warning: Caramel reaches over 300°F – use extreme caution when pouring.
If toffee crystallizes, add 1 tablespoon water and reheat gently while stirring.
Store in airtight container up to 1 week at room temperature, 2 weeks refrigerated, or 3 months frozen.

Nutrition

Serving Size: 1 piece (2x2 inches)
Calories: 200 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg

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