Ingredients
Method
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper or foil. Place the saltine crackers in a single layer on the lined baking sheet.
- In a small bowl, mix granulated sugar and cinnamon until evenly combined. Set aside.
- In a small saucepan, melt the butter and brown sugar. Bring to a boil and let it boil for 3 minutes until it becomes a deep caramel color.
- Immediately pour the mixture over the saltines and carefully spread using a rubber spatula to cover the crackers completely.
- Bake for 5 to 6 minutes until the caramel mixture is bubbly.
- Sprinkle with white chocolate chips and let sit for 5 minutes to melt. Place back in oven briefly if the pan isn’t hot enough to melt them.
- Spread white chocolate chips into an even layer with a spatula.
- Sprinkle the cinnamon sugar mixture over the white chocolate while still hot.
- Cool completely or refrigerate for 10 minutes to help set the chocolate. Once set, break the toffee into pieces to serve.
Notes
Store in an airtight container. This recipe is a delicious cinnamon-sugar twist on the classic saltine toffee.
