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Cashew Crackle

Cashew Crackle

 
 

This is a take on a classic recipe that’s sometimes called Saltine Candy, Saltine Toffee, Saltine Bark, Cracker Candy…the list goes on. But interestingly, I understand that the original recipe was actually created for matzo bread. (That would be delicious, too!) Whether you use matzo bread, saltines, graham crackers, or club crackers, the end result is the same: Sugar, buttery, chocolaty, toffee goodness…and it couldn’t be easier to make.

Here’s everything you need! Butter, saltines, brown sugar, vanilla, chocolate chips, chopped cashews, and any colored sprinkles or candies you’d like!

 

 

This recipe includes one stick of classic Land O Lakes® Salted Butter. Raise your hand if you have more than five pounds of butter in your fridge right now.

 

 

(Uh…*raising hand*.)

(Christmas is a time for true confessions!)

To begin, lay out a layer of saltines on a rimmed baking sheet.

 

 

If they don’t fit perfectly on the size of pan you have, just break them as needed! Oh! And a note about the crackers: You can use saltines. Or you can use club-style crackers. Or you can use regular graham crackers. Or you can use cinnamon-sugar graham crackers. Any kind of cracker will do!

 

 

Add one stick of Land O Lakes® Butter to a saucepan…

 

 

Then add brown sugar…

 

 

And vanilla…

 

 

And stir it together over medium to medium-high heat (depending on how crazy your stove is)…

 

 

Until it melts. After that, bring it to a gentle boil and cook it for 1 1/2 to 2 minutes until it starts to thicken.

 

 

Then immediately pour it over the saltines! Look at all that buttery brown sugary goodness. Mmmmm.

 

 

Use an offset spatula to spread the mixture all over the saltines, getting it into the cracks and crevices.

 

 

As good as this looks…well, it’s about to get much better!

 

 

Now pop it into a preheated 350 degree oven and bake it for 5 minutes. It’ll bubble up and look completely bizarre…and that’s exactly what you want.

 

 

Remove the pan from the oven and let it sit for 3-5 minutes. Then sprinkle chocolate chips all over the surface…

 

 

Pop the pan into the oven for one minute just to hasten the softening of the chocolate chips!

 

 

Use a spatula to spread the chocolate…

 

 

Into a thin, even layer.

 

 

How luscious is this?

 

 

(I’ll answer that for you: purty durn luscious.)

 

 

Finally, sprinkle on a good amount of chopped cashews.

 

 

And here’s where you can get creative: Use pecans. Use walnuts. Use crush peppermints. Use crushed pretzels. Use sprinkles. Use any candy you want. Use any crushed up cookies you want. Use sea salt. Or leave it plain!

 

 

All you need to do is pop the pan into the fridge to set the chocolate.

 

 

That way, you can break it into pieces without making a royal mess!

 

 

Keep breaking it into pieces until you’re done.

 

 

One word: YUM!!

 

 

Okay, another word: DELIGHTFUL!

Okay, fine. Another word. THE PERFECT HOLIDAY TREAT!

Just pop them into cute gift boxes or bags and share the sweet, buttery love with your friends and neighbors.

 

 

Here’s the full recipe! Hope you love it.

 

 

 

Cashew Crackle

 

Ingredients

· 40-60 (approximately) saltine crackers*
· 1/2 cup Land O Lakes® Salted Butter (1 stick)
· 1 cup firmly packed brown sugar
· 1 teaspoon vanilla extract
· 1 12-ounce bag good quality semi-sweet chocolate chips
· 1 cup salted cashews, roughly chopped
· Other sprinkles (optional)


*The number of crackers is dependent on the size of the pan.
10x15 rimmed baking sheet = 40 crackers
Half sheet pan = 60 crackers

 

Directions

Preheat oven to 350 degrees.

Arrange saltines in a single layer in a rimmed baking sheet so that the pan is completely covered with a solid layer of crackers. Set aside.

In a medium saucepan, melt the Land O Lakes® Butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and allow to boil for 1 to 2 minutes until it starts to thicken. Remove from the heat and immediately pour over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Place the pan into the oven and bake for 5 minutes. Remove the pan from the oven and let it sit for

3 to 5 minutes.

Sprinkle the chocolate chips evenly over the top, then return the pan to the oven for 1 minute. Remove the pan and gently spread the softened chocolate in a thin layer all over the crackers. Allow to cool for 5 minutes, then sprinkle the cashews all over the top.

Place the pan in the refrigerator to set the chocolate. When totally cool, break into pieces and package into gifts.

Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O'Lakes.

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Comments

I am definitely making these for gifts! Hope I don't eat em all!!!!!

Posted September 21, 2015 by Kathy

Awesome!!!! My recipe is a different version - but with equal results - DELICIOUS!!!! My recipe is called Cracker Brittle. My recipe has white sugar not brown, and I use walnuts or pecans, not cashew. I prefer Club crackers. But I certainly will make this alternative recipe too. As always - thank you for another recipe for my collection. YOU are the best!

Posted August 30, 2015 by Joanne R

This is wonderful, an thank you so much for sharing, what a nice gift giving idea!

Posted August 27, 2015 by Kara Allphin

Rene you are the best! I love watching you cook, your so positive and happy! Makes my day. Your Children are so lucky to have such a wonderful Momma

Posted May 15, 2015 by Denise

A.K.A. "matzo crack." Probably invented by somebody who got incredibly tired of eating matzo for 8 straight days. Matzo its own... not very yummy (or satisfying).

Posted April 13, 2015 by A

These were the best. I will make this again.

Posted January 03, 2015 by Rose Orosco

I made this recipe and it turned out perfectly! I tried a crackle recipe last year and it did not turn out, so I am delighted that this recipe worked. It is soooooo good!

Posted December 29, 2014 by Peggy

My variation is to put chocolate on only half the toffee and to put thin-sliced almonds and a pinch of sea salt on the other half. My kids and husband like the chocolate toffee best, but I loooooove the salted caramel toffee. And butter is essential!!!

Posted December 27, 2014 by Jen

Can't wait to try this!

Posted December 24, 2014 by Laura

I've made this recipe twice in the last week because it's so good. These are fantastic because you can personalize them with your own choice of nuts, chocolate flavors and crackers. For example, the second time I used unsalted saltines and thought it came out great.

Posted December 24, 2014 by Jan

Made these for a gathering tonight. Went to break them apart and the chocolate separates from the crackers! I have stopped to find out how I can break the rest without the separation.

Posted December 23, 2014 by Kelly

I am curious if anyone has tried any variences to this recipe? Was thinking of trying it with graham crackers an pecans...

Posted December 23, 2014 by Tracie

My brown sugar/chocolate mixture peeled off the crackers during the breaking process. Any suggestions on how to prevent that from happening? Loved the flavor but naked crackers doesn't make the most lovely presentation.

Posted December 19, 2014 by Jodi

I just made this tonight...followed the recipe to a tee and I am very disappointed! First...it would be helpful to tell folks to line their pan with foil. Second, if you use a 10x15 pan..there is not enough toffee mixture to cover it all. I had to go back and make another batch to cover all the crackers. Third...I baked at 350 degrees in my brand new oven...and it took way longer than 5 mins...to even begin to bubble. More like 20 mins. And then I was afraid to leave it in any longer..for fear of it scorching. So I removed it, covered with 12 oz. chocolate chips...and when they melted, spread them around. There was not enough chocolate to cover all the crackers. I believe it needs 3 cups to get a good coating. I chilled in freezer then tried to break it up...and yet another mess!! I have searched for years for a good reliable recipe for Cracker Candy...with correct measurements and cooking instructions....obviously this one is NOT it! I found another version of this same recipe on Trisha Yearwood's page....I may give hers a try. She gives more specific instructions on pan size & cooks at a higher temp. Maybe that would work...this did not!!

Posted December 18, 2014 by Edna Lochamy

Just made a double batch of this addicting recipe with a modification. Instead of using chopped cashews, because there are folks on my list with tree-nut issues, I added eight ounces of milk chocolate Heath English Toffee Bits to the twelve ounces of semi-sweet chocolate morsels. Wow! I didn't think it was possible to improve the original, but I think this just might have done it.

Posted December 16, 2014 by REJ

yum thanks!!!!!!

Posted December 15, 2014 by sahaar

I think your recipe is very good but I have a couple of comments. 1.Iit took for ever for me to get to the final recipe. 2. It would be nice if you would put the recipe on the top, then put the presentation at the bottom.

Posted December 14, 2014 by maRy casey

Love this recipe, but it wouldn't let me print. :(

Posted December 14, 2014 by Angela

I love your recipes,and like your cooking because its easy for women like us.

Posted December 12, 2014 by Pam

Mine did not turn out crisp. Is there a way to fix it?

Posted December 11, 2014 by Jo Ann Knoll
Test Kitchen Comment
From: cindy
There really is no way to make it crisp after it is made.
Posted December 22, 2014

Toffee is most est favorite candy. And this recipe is so cool and simple. I'm making some as soon as I can go get the more crackers . Ummmm. Thank you for posting what I'm craving.

Posted December 11, 2014 by Carol

Learned how to make this from one of my nursing home resident's husbands and my family absolutely loves it??

Posted December 10, 2014 by Paula

Ree just gave me another yummy recipe for my Christmas tray. OMG! These look and sound so good! I made my own recipe book from Ree's recipes. I copy and print them and put them in binders. Also I save them some on disks and others on that chip you stick in the tower(I forgot what it's called, too late in the evening for the brain too work, lol!) Hope this helps you with your recipes.

Posted December 10, 2014 by Donna Harris

iuse a recipe called "Christmas Bark" . The recipe varies from this one in a few ways. Mine states to cook the crackers 15 minutes in the oven, an to boil the butter- sugar mixture. 3 minutes, stirring constantly The chocolate melts just fine so I don't need to put it back in the oven. I will try it your way next time. It doesn't take as long. It is THE most delicious stuff - everyone loves it. The mixture of salty and sweet is perfect!

Posted December 10, 2014 by Peggy

there's nothing better than unsalted LandOLakes butter. I keep it in my butter bell and use it as a spread on everything.

Posted December 10, 2014 by Beth

Fantastic, will be making this for sure.

Posted December 10, 2014 by RusticBorders

Simple to make and looks delicious.

Posted December 10, 2014 by bell1234@hotmail.com

I've been making this stuff for years and it is on my list for this years' treats! Seeing your post is like a good omen or something!

Posted December 09, 2014 by Ann Twelves

I have made the firecracker version. I'm glad to find the sweet verison...you rock! Making this asap. B

Posted December 09, 2014 by mary

When I make this, I line the baking sheet with aluminum foil first and do all the other ingredients and then when I go to "crack" it, just peel off the aluminum foil and no mess!

Posted December 09, 2014 by Debbie

We call this crack can't because once you try it, your hooked. It's like crack!! Lol and takes no time to make, a party favorite!! I use very dark chocolate 60% or higher and sprinkle with toffee bits

Posted December 09, 2014 by Kristi

Also good using graham crackers!

Posted December 09, 2014 by Hughlene Collins

It wouldn't let me "Pin" Great recipe!

Posted December 09, 2014 by Linda Leone

Can't wait to try these for Christmas! Are they freeze worthy? I don't have enough time to make all the stuff I need for the day, on the day before! I would love to know if these can be frozen/made early. Any storage tips would be wonderful! Thank you

Posted December 09, 2014 by Trish C

love this stuff originally, I made it with matzo to reduce sodium. Just as good.

Posted December 09, 2014 by Mary

Made it today will make it again my chips did not melt well.

Posted December 09, 2014 by Janie Sharpe

YUMMMMM!!!!!!!

Posted December 09, 2014 by Deb

If you use a half sheet pan as Ree Drummond says you can do, do you have to increase the butter, brown sugar and vanilla?

Posted December 09, 2014 by Karen

I just made this. It's tasty, true, but mine didn't crack easily. and the nuts didn't stay on top. Did I cook the butter/brown sugar/vanilla mixture too long? I really didn't time it.

Posted December 09, 2014 by Sharon

WOW will have to try this ??

Posted December 09, 2014 by Barbara

At Passover I make this with matzoh. It's just a giant saltine with no leaven. Matzoh Crunch!

Posted December 09, 2014 by LeGwen

Crackle Recipe: YUM

Posted December 09, 2014 by Debbie

I make the same thing but use graham crackers instead of saltines. So yummy!

Posted December 09, 2014 by dawn castillo

I'm not a fan of chocolate (I know, I hear the gasps among the readers). Instead of the chocolate chips, I would use butterscotch or white chocolate.

Posted December 09, 2014 by Julie

I've made this a few time, but the last couple of times my sugar was really grainy, chocolate did not "adhere" to toffee and fell off during the "breaking" process and it was pretty soft even after refrigeration. Any ideas what went wrong?

Posted December 09, 2014 by Angelica

I would like to send this but have reentered several times. It will not send.

Posted December 09, 2014 by Libby Thompson
Test Kitchen Comment
From: cindy
Libby, I tried it and the recipe did send. Please try again.
Posted December 11, 2014

Love it!

Posted December 09, 2014 by Peggy Norris

This sounds great. Could I also use white chocolate chips?? not sure if they would look right?

Posted December 09, 2014 by Colleen

It is so hard to collect all the recipes that I write down and then make..but I am loving it..

Posted December 09, 2014 by Rosalind Williams

We are all so excited to try this out on Saturday!!

Posted December 09, 2014 by Pamela Johnson