Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange saltine crackers in a single layer on the prepared baking sheet, close together but not overlapping.
- In a medium saucepan over medium heat, combine butter, granulated sugar, and brown sugar. Stir constantly until butter is melted and sugars are dissolved.
- Bring to a boil, stirring frequently. Continue to boil for 3-5 minutes, or until the mixture reaches 245°F (118°C) on a candy thermometer. The mixture will be light golden amber.
- Remove from heat; slowly pour in heavy cream while whisking constantly. The mixture will bubble up – be cautious!
- Stir in vanilla extract, cinnamon, nutmeg, and salt.
- Pour toffee mixture evenly over crackers, spreading to coat. Bake for 8-10 minutes, or until golden brown and set.
- Let cool completely. Break into pieces. Combine granulated sugar and cinnamon for dusting. Place toffee in a zip-top bag, add cinnamon sugar, and shake to coat.
Notes
For a richer toffee flavor, use dark brown sugar. You can also add a pinch of cayenne pepper for a subtle kick. Store in an airtight container at room temperature for up to a week.