Cracker Toffee

Preheat your oven to 350°F (175°C). Line the 9x13 inch rimmed aluminum baking sheet with unbleached parchment paper, leaving a 2-inch overhang on the two long sides to act as handles for lifting the finished toffee later. Arrange the saltine crackers in a single tight, even layer across the entire parchment surface, breaking crackers as needed to fill any gaps so no pan shows through.

Place the small cast iron skillet over medium-low heat. Add the finely chopped raw pecans and toast, stirring frequently with the sky blue silicone spatula, for 3-4 minutes until fragrant and light golden brown. Watch closely to avoid burning, as nuts turn from perfectly toasted to scorched in under 30 seconds. Pour toasted pecans into a small clear prep bowl and set aside.

In the medium stainless steel saucepan, combine the unsalted butter and packed light brown sugar over medium heat. Stir constantly with the silicone spatula until the butter melts and the sugar dissolves completely. Clip the stainless steel candy thermometer to the side of the pan, ensuring the tip is submerged in the sugar mixture but not touching the hot pan bottom. Bring the mixture to a steady rolling boil, and cook without stirring for 3 minutes, until the thermometer reads 290°F (143°C, soft-crack stage). Remove from heat immediately and stir in the vanilla extract — the mixture will bubble vigorously when the cold vanilla hits the hot toffee.

Carefully pour the hot toffee evenly over the layer of saltine crackers on the prepared baking sheet. Use the silicone spatula to spread the toffee quickly into a thin, even layer that covers every cracker completely — work fast, as the toffee begins to set within 60 seconds once removed from heat.

Using the quilted oven mitts, transfer the baking sheet to the preheated 350°F (175°C) oven. Bake for 8-10 minutes, until the toffee is bubbling vigorously across the entire surface and is a deep, even golden amber. Watch closely during the last 2 minutes to prevent the toffee from burning, which will create a bitter, unpleasant flavor.

Immediately after removing the pan from the oven, sprinkle the semi-sweet chocolate chips evenly over the hot toffee surface. Let the chips sit for 5 minutes to soften and melt from the residual heat of the toffee. Once fully melted, use the offset metal spatula to spread the chocolate into a smooth, even layer across the entire toffee surface, all the way to the pan edges.

Immediately after spreading the chocolate, sprinkle the toasted chopped pecans evenly over the melted chocolate, followed by a light, even dusting of flaky sea salt. Transfer the entire baking sheet to the refrigerator and chill for 30 minutes, or until the chocolate is completely firm and set, with no soft spots when touched lightly.

Once fully set, lift the toffee slab out of the baking sheet using the parchment paper overhang handles. Transfer to a clean work surface, peel away the parchment from the bottom, and break the slab into irregular 1-1.5 inch pieces by hand — no need for uniform cuts, as the rustic uneven edges are part of the treat’s homemade charm. Arrange pieces on the white ceramic serving platter to serve.