Cracker Candy Recipe in 25 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 11x17 inch rimmed baking sheet with heavy duty aluminum foil or a silicone mat, ensuring it covers the edges.
2. Lay the saltine crackers in a single, tight layer, side-by-side on the prepared baking sheet. Break crackers to fill any gaps to ensure a solid structural base.
3. In a medium heavy-bottomed saucepan, combine the unsalted butter and dark brown sugar over medium heat. Stir constantly until the butter is completely melted.
4. Once the mixture reaches a rolling boil, stop stirring and let it bubble for exactly 3 minutes. The mixture should become aerated, thick, and mahogany in color.
5. Immediately pour the hot toffee mixture evenly over the saltine crackers. Spread quickly with a heat-resistant spatula if needed.
6. Place the pan in the oven and bake for 5 minutes. Remove from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot toffee.
7. Let the chocolate chips sit for 2 minutes to melt from the residual heat. Use an offset spatula to spread the chocolate into an even, glossy layer.
8. Sprinkle the chopped pecans and flaky sea salt over the wet chocolate. Allow the candy to cool completely at room temperature for 2 hours, then refrigerate until set before breaking into pieces.