Ingredients:

  • 48 Saltine Crackers (1 sleeve)
  • 1 cup (225g) Unsalted Grass-fed Butter
  • 1 cup (200g) Dark Brown Sugar, firmly packed
  • 2 cups (340g) Semi-sweet chocolate chips (60% cacao)
  • 1/2 cup (60g) Pecans, finely chopped
  • 1 tsp Flaked Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12x17 inch rimmed baking sheet with parchment paper, ensuring it climbs up the sides. Arrange the 48 saltines in a single, tight layer, side-by-side without overlapping.
  2. In a heavy-bottomed saucepan, combine the butter and dark brown sugar over medium heat. Stir until the butter is completely melted.
  3. Once the mixture begins to bubble, stop stirring immediately. Set a timer and maintain a vigorous, rolling boil for exactly 3 minutes to create a stable emulsion.
  4. Immediately pour the boiling toffee mixture over the arranged crackers. Use a silicone spatula to spread it quickly and evenly to the edges.
  5. Place the baking sheet in the oven and bake for 8 to 10 minutes, or until the toffee is bubbling and has turned a deep mahogany color.
  6. Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 5 minutes to melt via residual heat.
  7. Gently spread the softened chocolate into an even layer using a spatula. Sprinkle with chopped pecans and flaked sea salt.
  8. Allow the toffee to cool at room temperature, then transfer to the refrigerator for at least 30 minutes until the structure is fully crystallized and shattering.