Ingredients:

  • 1 sleeve Saltine crackers (approx. 40 crackers / 115g)
  • 1 cup unsalted butter (225g)
  • 1 cup light brown sugar, packed (200g)
  • 1 tsp vanilla extract (4g)
  • 2 cups semi-sweet chocolate chips (340g)
  • 0.5 cup chopped pecans (65g)
  • 0.5 tsp flaky sea salt (3g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 13x18 inch rimmed baking sheet with parchment paper or a silicone mat. Arrange the saltine crackers in a single, tight layer across the bottom of the pan.
  2. In a heavy-bottomed saucepan, melt the butter and brown sugar over medium-high heat. Bring the mixture to a full rolling boil and boil for exactly 3 minutes without over-stirring to create a stable mahogany-colored emulsion.
  3. Remove from heat and stir in the vanilla extract. Immediately pour the hot toffee mixture over the crackers and use a spatula to spread it evenly to the edges.
  4. Place the pan in the oven and bake for 5 minutes until the toffee is bubbling and has soaked into the crackers.
  5. Remove from the oven and immediately sprinkle the chocolate chips over the hot surface. Let them sit for 2-3 minutes until softened, then spread into a smooth layer using an offset spatula.
  6. Top with chopped pecans and a sprinkle of flaky sea salt. Refrigerate for at least 2 hours until the candy is firm and completely set before breaking into pieces.