Cracker Toffee/ Cracker Crack tips needed

I feel kind of silly asking about such an elementary recipe, however Im curious which cracker do most people prefer to use and why? Saltines, Club, Ritz or Graham? Also, I made it years ago and remember the toffee layer was kind of grainy- is that typical or is there a way to keep it smooth? Thanks!



HalfPint January 26, 2017
Here are some reasons why toffee gets grainy,
Jennifer W. January 27, 2017
Great article, extremely helpful, Thank you so much!
HalfPint January 26, 2017
I use Saltines. The little grains of salt is a good combo with the sweetness of the caramel.

As for the graininess, I usually don't see it because the toffee is covered with a layer of chocolate. I haven't noticed that the toffee was grainy. Maybe, the sugar was not dissolved enough or the cracker/toffee mixture was not baked long enough in the oven. What recipe did you use?
Jennifer W. January 26, 2017
Thanks HalfPint! Its been so long I cant remember, but I noticed that recipes vary in boil time from 2-4 minutes, and ive seen oven temp everywhere from 325-400. It seems this recipe is a good in between plus I liked that it gave a temp to cook the caramel...
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