Ingredients:

  • 40 saltine crackers (approx. 126g)
  • 1 cup unsalted butter (225g)
  • 1 cup light brown sugar, firmly packed (200g)
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1.5 cups chopped pecans (170g)
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 10x15 inch rimmed baking sheet with parchment paper.
  2. Arrange saltine crackers in a single, tight layer on the prepared baking sheet, ensuring there are no large gaps.
  3. In a medium heavy-bottomed saucepan, combine the unsalted butter and light brown sugar over medium heat.
  4. Stir constantly until the mixture reaches a boil. Once boiling, allow to bubble for exactly two minutes to develop a hard-crack toffee structure.
  5. Remove the saucepan from heat and stir in the vanilla extract and fine sea salt.
  6. Immediately pour the toffee mixture over the crackers and spread evenly using an offset spatula.
  7. Sprinkle the chopped pecans evenly over the toffee layer.
  8. Bake for 10-12 minutes until the topping is bubbly and the pecans are toasted. Remove and sprinkle with flaky sea salt.
  9. Allow to cool completely until hardened, then break into 24 shards.