Pumpkin Spice-Pecan Cracker Toffee

Cracker toffee also goes by another name, “Candy Crack”, which may be crass, but is pretty accurate because it is addictive! This recipe has yummy, buttery toffee, crunchy pecans, white chocolate with all it’s creamy, vanilla goodness, and a surprise ingredient: Saltine crackers. It’s a little salty, a little sweet -what’s not to love? You can use any kind of chocolate or toppings you want. It would make a really fun and scrumptious addition to your holiday smorgasbord!

While this is a pretty simple recipe to make, it can be intimidating for someone who’s never made it – candy before! So, I do have some advice to ensure your end result is successful:

1- Definitely boil the brown sugar and butter for a minimum of three minutes, this is important.

2- Line whatever pan you use and spray it with nonstick spray. The first time I tested this recipe I didn’t line my pan and it was hell trying to get it out!

3- Make sure you let everything set completely before you try to break it apart. the longer you give the toffee to set the better.

Ingredients:

30 saltine crackers

1 cup butter

1 cup dark brown sugar, packed

1 cup pecans

1/2 teaspoon pumpkin spice

1/8 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9x15in pan with cooking spray, line with parchment, and spray again. Spread crackers out across the bottom of the pan. Set aside.

2. Place pecans on a second sheet pan and place in the oven for a few minutes to toast. Allow to cool. When cool, roughly chop the pecans and set aside.

3. In a medium saucepan, melt the sugar and butter together. Bring the mixture to a boil and cook for 3- 5 minutes. Remove from heat and stir in the vanilla, pumpkin spice, kosher salt, and cinnamon. Immediately pour over the crackers in an even layer.

4. Place the pan in the oven and for a around 4-5 minutes. You want the mixture to bubble.

5. Remove the pan from the oven and sprinkle the white chocolate chips over the cracker sand caramel in an even layer. Place back in the oven for 30-45 seconds. Remove from oven and let the sit for a minute or so, until the chips are melted and spreadable.

6. Spread the chocolate over the crackers and sprinkle extra pumpkin spice and pecans, pressing on them gently so they sink into the chocolate.

7. Allow to cool and harden completely, a few hours – overnight. Cut into pieces and enjoy.