Ingredients
- 42 Club Crackers
- 1 cup butter (2 sticks or 8 oz)
- 1 cup sugar (about 7 oz)
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans (around 5 oz)
Using butter, sugar, vanilla, and nuts over crackers mirrors classic saltine and Club cracker toffee recipes; many versions simply swap saltines or Ritz for Club Crackers.
Step-by-step instructions
Step 1: Prep the pan and crackers
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil, then lightly grease it if you like; cracker toffee recipes almost always use foil or parchment for easy removal and cleanup. Arrange the Club Crackers in a single, snug layer over the foil, covering the pan.
Step 2: Boil the quick toffee
In a medium saucepan over medium heat, melt the butter. Add the sugar and cook, stirring constantly, until the mixture comes to a full, even boil. Continue boiling for about 2 minutes, stirring the whole time, to dissolve the sugar and thicken the syrup, similar to the brief boil used in other cracker toffee recipes.
Remove the pan from the heat and carefully stir in the vanilla extract. The mixture will bubble up a bit, so stir gently.
Step 3: Pour, top, and bake
Immediately pour the hot toffee mixture evenly over the cracker layer, using a spatula to nudge it so all the crackers are covered to the edges. Sprinkle the chopped pecans evenly over the top.
Bake in the preheated oven for 10–12 minutes, or until the toffee is lightly browned and bubbling all over. Similar pecan cracker toffee recipes use this short bake to finish caramelizing the sugar and toast the nuts.
Step 4: Cool and break into pieces
Remove the pan from the oven and let it cool completely on a heat‑safe surface. Once the toffee is fully cool and set, peel away the foil and break the slab along the cracker lines or into rustic pieces, just like other “crack” or bark‑style candies.
Each serving (about 3–4 pieces, if you cut into 12 servings) lands around 200 calories, in line with similar pecan cracker toffee treats of this size.
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