...
Go Back
–+ servings
Homemade Churro Saltine Toffee on a grey plate, with golden flaky crackers, creamy filling, caramel-chocolate topping, and a dusting of powdered sugar against a warm bokeh background.

Churro Saltine Toffee

Sweet, salty, and spiced — this easy churro saltine toffee combines buttery toffee, crisp crackers, and cinnamon sugar for a crunchy, make-ahead holiday treat.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: Bourbon pecan saltine cracker toffee, Churro Saltine Toffee, Churro toffee dupe, Cinnamon churro cracker toffee, Saltine cracker churro toffee, Soda cracker toffee, White chocolate churro toffee
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 50 minutes
Servings: 23 pieces
Calories: 160kcal
Cost: $9

Equipment

  • 1 Heavy-bottomed saucepan (For making the caramel)
  • 1 Rimmed baking sheet (10x15 inch works best)
  • 1 Parchment paper sheet (For lining pan)
  • 1 Silicone spatula (Heat resistant)
  • 1 Small bowl (For mixing cinnamon sugar)

Ingredients

  • 40 pieces Saltine crackers - Regular or gluten-free
  • 1 cup Unsalted butter - 2 sticks
  • 1 cup Light brown sugar - Packed
  • 2 tablespoon Heavy cream
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Ground cinnamon - Toast for extra flavor
  • ⅓ cup Granulated sugar - For churro coating
  • ¼ teaspoon Fine sea salt
  • 1 pinch Nutmeg - Optional
  • 1 pinch Cayenne pepper - Optional, for a kick
  • — — White chocolate - Optional drizzle
  • — — Chopped pecans - Optional topping

Instructions

  • Line a rimmed baking sheet with parchment paper. Arrange saltines in a single layer to cover the sheet. Mix cinnamon, sugar, salt, nutmeg, and optional cayenne in a small bowl. Preheat oven to 400°F (200°C).
  • Melt butter in a heavy-bottomed saucepan over medium heat. Add brown sugar gradually, stirring constantly until smooth. Cook for 3–4 minutes until mixture is bubbly and golden. Remove from heat, stir in heavy cream and vanilla.
  • Pour hot caramel evenly over saltines and spread with a spatula. Bake for 5–7 minutes until caramel is bubbling all over.
  • Immediately sprinkle the warm toffee with the cinnamon sugar mixture.
  • Let cool completely on the pan. Break into irregular pieces. Store in an airtight container with parchment between layers.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

Nutrition

Serving: 1piece | Calories: 160kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 250IU | Calcium: 15mg | Iron: 0.5mg