This Homemade Saltine Toffee Recipe Is Quick, Easy & So Delicious! (2024)

FAQs

Why is my cracker toffee chewy? ›

If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up.

Saltine crackers are free from cholesterol, making them a heart-healthy snack choice. High cholesterol levels can increase the risk of heart disease, and incorporating cholesterol-free options like saltines can contribute to a balanced diet.

You don't want to eat too many saltine crackers (or even make them part of your daily diet) because they are high in sodium, easy to consume in excess and provide almost no nutrients. Some healthy alternatives to saltines include whole grain crackers, nut and seed crackers, and gluten-free crackers.

Crackers. Foods high in starch — such as saltines, bread, and toast — help absorb gastric acid and settle a queasy stomach. "The bland nature of a cracker helps to satisfy hunger (excessive hunger can exacerbate nausea) without the strong smells or tastes that may increase nausea," says Palinski-Wade.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.

Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.

One serving of the crackers has 140 calories, 2 grams of protein, 22 grams of carbohydrates, 3 grams of fiber, 5 grams of fat and 240 milligrams of sodium. The chips have 150 calories, 2 grams of protein, 15 grams of carbohydrates, 1 gram of fiber, 10 grams of fat and 180 milligrams of sodium.

Crackers With Seeds Are a Smart Pick

Look for crackers made from mostly or all seeds—think flax, sunflower, pumpkin, and more. “These supply healthy fats, fiber, and protein,” Keating says. They also tend to be gluten-free.

Make sure you choose your crackers carefully, as many brands are high in refined flour and added sugar, which may negatively affect blood sugar levels. To avoid these ingredients, always choose crackers made with 100% whole grains.

Saltine crackers provide moderate amounts of salt, which can become high levels with increasing portion sizes. Excess salt intake is linked to the development of high blood pressure and risk of heart disease.

Can dogs eat saltine crackers? ›

Dogs can consume small amounts of saltine crackers or sodium crackers, but these snacks rarely add significant nutritional value to a typical dog food diet. Avoid feeding your pet goldfish crackers, baking soda crackers, or unnecessary gluten products.

The challenge is generally given as eating six saltines in a single minute, although the target is sometimes set at five or seven. Most people are able to eat at least two saltines without water, although patients affected by Sjögren's syndrome lack the saliva necessary for even this many.

Protein sources such as lean meats, dairy, eggs, and legumes are especially important because they supply the amino acids that your body needs to build the components of your immune system. Choose protein-rich plant sources with heart-healthy fat, such as peanut butter and nuts.

Saltine crackers are odorless, which helps to ward off nausea, while at the same time, they contain salt, which can replenish your electrolytes.

Bananas. Bananas are a great food to eat when you're sick. They're soft and bland but rich in nutrients and fast-acting carbs. The potassium in bananas can also help replenish your electrolyte stores since potassium is one of the key electrolytes your body needs.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .