Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1 sleeve saltine crackers
  • 2 cups (340g) semi-sweet or dark chocolate chips
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 cup (30g) toasted slivered almonds

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper, ensuring it hangs over the edges. Arrange the saltine crackers in a single, tight layer covering the bottom of the pan. Note: Tight layers prevent toffee from pooling in gaps.
  2. In a medium saucepan over medium heat, combine the unsalted butter and light brown sugar. Stir constantly until the mixture melts and begins to bubble rapidly.
  3. Once the toffee reaches a foamy, mahogany colored consistency (approximately 3 minutes of boiling), immediately stir in the vanilla and pour it over the crackers.
  4. Spread the toffee quickly with a spatula until it covers every cracker evenly.
  5. While the toffee is still hot, sprinkle the chocolate chips evenly across the surface. Let them sit undisturbed for 2-3 minutes. Note: The residual heat melts the chocolate.
  6. Use a dry offset spatula to gently spread the melted chocolate into a smooth, glossy layer.
  7. Sprinkle with flaky sea salt and toasted slivered almonds for a professional finish.
  8. Place the pan in the refrigerator for at least 1 hour until the chocolate is firm and matte.
  9. Lift the parchment paper out and snap the candy into irregular shards.