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Salted White Chocolate Toffee Recipe

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★★★★★

4.7 from 129 reviews

Indulge in this irresistibly crunchy Salted White Chocolate Toffee featuring a crispy saltine cracker base, rich buttery brown sugar toffee layer, and a luscious coating of white chocolate and toasted pecans. The sprinkled flaky sea salt adds a perfect balance to the sweetness, creating an addictive sweet and salty treat perfect for gifting or enjoying anytime.

Ingredients

Scale

Base

  • 54 saltine crackers (about 1½ sleeves)

Toffee Layer

  • 1 cup salted butter
  • 1 cup packed brown sugar

Topping

  • 12 ounces white chocolate melting wafers (Ghirardelli recommended)
  • 1 cup chopped toasted pecans
  • ¼ teaspoon flaky sea salt

Instructions

  1. Prepare the Base: Line a large baking sheet with parchment paper. Arrange the saltine crackers in a single layer, fitting them snugly side by side to cover the surface without overlapping.
  2. Make the Toffee: In a medium saucepan, melt the salted butter over medium heat. Once melted, add the brown sugar and bring the mixture to a boil. Let it boil gently for about 3 minutes while stirring continuously to prevent burning, until the mixture thickens and becomes smooth.
  3. Coat the Crackers: Carefully pour the hot toffee mixture evenly over the arranged saltines. Use a spatula or the back of a spoon to spread it evenly, making sure all crackers are coated. Allow it to cool completely at room temperature until the toffee hardens, about 1 hour.
  4. Melt the White Chocolate: Using a microwave-safe bowl, melt the white chocolate melting wafers in 30-second increments, stirring between each until smooth and silky. Alternatively, melt using a double boiler over simmering water.
  5. Top the Toffee: Pour the melted white chocolate over the hardened toffee layer and spread it evenly with a spatula. Immediately sprinkle the chopped toasted pecans evenly over the white chocolate layer, pressing slightly to adhere.
  6. Add the Finishing Touch: Lightly sprinkle the flaky sea salt over the pecans and white chocolate before the chocolate sets, enhancing the sweet and salty contrast.
  7. Set and Serve: Allow the entire dish to cool at room temperature until the white chocolate is firm, about 1 hour. Then, break into desired-sized pieces. Store in an airtight container at room temperature.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, shaking the pan halfway through.
  • If white chocolate wafers are unavailable, gently chop good quality white chocolate bars for melting.
  • Ensure to spread the toffee evenly to avoid overly thick or thin spots.
  • Use parchment paper for easy cleanup and to prevent sticking.
  • Store the toffee in a cool, dry place to maintain crispness.

Keywords: salted white chocolate toffee, saltine toffee, white chocolate toffee recipe, easy homemade toffee, holiday toffee, sweet and salty dessert

Find it online: https://busyrecipe.com/salted-white-chocolate-toffee-recipe/