Preheat your oven to 400°F (200°C). Line a large baking sheet with foil, then layer parchment paper on top to prevent sticking. This double lining makes cleanup a breeze once the candy hardens.
2. Arrange the Crackers:
Lay the saltine crackers in a single layer on the prepared baking sheet, covering the entire surface. Make sure the crackers are tightly arranged with minimal gaps — they’ll form the crispy base of your churro candy.
3. Make the Toffee:
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture begins to bubble. Bring to a gentle boil and cook for 3 minutes, stirring the whole time until it thickens and becomes smooth and glossy. Remove from heat and stir in the vanilla extract.
4. Pour & Bake:
Carefully pour the hot toffee mixture over the arranged crackers. Use a spatula to spread it evenly, making sure all the crackers are covered. Place the baking sheet in the preheated oven and bake for 5–6 minutes, or until the caramel is bubbling and golden brown.
