Saltine Cracker Vegan Toffee (Holiday Candy Crack!)
If you love either of the famous Hershey’s Skor or Heath candy bars, I think you will LOVE this saltine cracker vegan toffee. It tastes nearly identical to those candy bars! I make this with a layer of saltine crackers, homemade vegan toffee, and melted chocolate. Then I finish it off with toasted, chopped pecans and flaky sea salt. It’s relatively easy and quick to make and ridiculously delicious!
Just 7 ingredients and 20 minutes of effort are all this recipe takes.
Like I previously mentioned, this holiday candy crack is relatively easy and quick to make. Making homemade toffee can often be quite intimidating, but as long as you follow my instructions to a T, you won’t have any problems!
First, I combine vegan butter, sugar, almond milk, and salt in a large saucepot for the toffee. I boil and stir this repeatedly until it reaches a temperature of 285 degrees Fahrenheit. I do use a candy thermometer to gauge this accurately, and I HIGHLY recommend you use one as well. Toffee is a finicky thing to work with, and it can be risky to “guess” when it is done versus using a proper thermometer.
I then pour the toffee over saltine crackers and bake it for a short five minutes. Next, I sprinkle over chocolate chips, allow them to melt, and spread them over evenly to create a chocolate layer. I garnish it with toasted, chopped pecans and flaky sea salt for some extra flavor and texture. Lastly, I let it chill in the fridge until firm, cut them into large pieces, and eat them like there’s no tomorrow!
Why do you call this holiday candy crack?
I like to call it holiday candy crack because, well, it’s a perfect treat to share for the holidays, and it’s quite addicting. This saltine cracker vegan toffee is the perfect combination of salty, sweet, and buttery. It’s also very crunchy and not chewy, so you don’t have to worry about it getting stuck in your teeth; I hate that feeling. Usually, I have great self-control around sugar, but this stuff is seriously so tasty that I can’t help myself but go back for more and more!
Do you need another sweet holiday treat!? These Perfectly Soft & Chewy Vegan Snickerdoodles would be great for a holiday get together! They’re straightforward to make and delectable.
If you give this saltine cracker vegan toffee recipe a try, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Saltine Cracker Vegan Toffee (Holiday Candy Crack!)
- Candy thermometer
- 16 saltine crackers
- 1/2 cup vegan butter, cubed/broken up into chunks (You will also need some for greasing the baking dish.)
- 1/2 cup + 2 tbsp organic cane sugar
- 1/4 cup plain, unsweetened almond milk
- 1/4 tsp kosher salt
- 1 cup vegan semi-sweet chocolate chips
- 1/2 cup plain, raw pecans, roughly chopped
- Flaky sea salt, amount is personal preference
- Preheat the oven to 350 degrees Fahrenheit.
- First, to toast the pecans, place a large saute pan over medium-high heat. Once hot, add in the pecans and cook for around 1-2 minutes, or just until the nuts are fragrant. Shake the pan frequently to ensure the nuts don't burn. Place in a small bowl and set aside.
- Line a 9 1/2 inch by 9 1/2 inch baking dish with a piece of tin foil. Make sure the foil goes up the sides of the dish. Lightly grease the foil with vegan butter. Evenly lay across the saltine crackers.
- In a large, wide saucepot, add the butter, sugar, milk, and kosher salt. Place the pot over medium-high heat. Use a rubber spatula or a wooden spoon and continuously stir the mixture while bringing it up to a boil.
- Boil this mixture, still over medium-high heat, for about 5 minutes until it reaches 285 degrees Fahrenheit. Please use a proper candy thermometer to measure the temperature accurately. Constantly stir this toffee mixture the ENTIRE time it is cooking.
- Once the toffee has reached 285 degrees Fahrenheit, quickly and evenly dump it over the saltine crackers. If needed, quickly spread it around using a metal (eating) spoon.
- Now, place the dish onto the middle oven rack and bake it for 5 minutes.
- Sprinkle the vegan chocolate chips evenly over the toffee crackers and place the dish back into the oven for another 2 minutes.
- Use the back of an eating spoon to evenly spread the melted chocolate chips over the toffee crackers.
- Quickly sprinkle over the toasted, chopped pecans, as well as an even sprinkling of flaky sea salt. If needed, gently press the larger pieces of pecans down to ensure they are stuck on the chocolate.
- Place the baking dish into the refrigerator to chill for 30 minutes or until completely cooled down and firm to the touch.
- Lift the tin foil from the pan, peel it out from under the toffee, and lay the toffee on a cutting board. Cut it into whatever size shards you desire.
- Store the toffee candy in an airtight container and place it in the refrigerator to prevent them from melting and softening.
Welcome to the tip section of the vegan toffee! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Give this recipe a try using potato chips instead of saltine crackers! I made a batch using potato chips, and it was delicious! I used about 2 cups of ruffle potato chips, and I also chose not to add the pecans on top. Instead, I garnished it with more crushed chips, but feel free to put your fun little twist on to it. Otherwise, the instructions are the same. I will say that I prefer the saltine crackers version because it tastes very similar to a Hershey’s Skor or Heath candy bar, and I loved those growing up. But, I do think the potato chip style is fun, too!