We made four batches of this over the holidays to package and give as gifts. It’s a crowd pleaser, it’s super easy to prepare and keeps well in the fridge when made in advance. Adapted from Rachel Ray’s “Crazy Addictive” variation, we opted to use all organic ingredients and “superfood” toppings.
Saltine Toffee with Walnuts & Hemp Hearts
48 saltine crackers (we found an organic variety at our grocery store)
1 cup butter, unsalted
1/2 cup cane sugar
1/2 cup coconut palm sugar
2-3 pinches of pink himalayan rock salt
3/4 cup dark chocolate chunks
3/4 cup mint chocolate, chopped (we used mint Cocoa Camino chocolate bars)
1/2 cup toasted walnuts, chopped (or almonds, pecans, etc)
1/4 cup raw hemp hearts (optional)
Preheat oven to 350 F. Line a cookie sheet with parchment paper. Evenly place approximately 48 saltine crackers (or as many as you need to completely cover the pan) on the cookie sheet.
Melt the butter in a medium saucepan over medium heat and add brown sugar. Whisk the mixture to combine and bring to a low boil. Simmer for a few minutes, whisking constantly, until mixture is thickened.
Immediately pour the caramel mixture over the crackers, spreading with a spatula to make sure the cracker layer is evenly and completely covered. Bake for 8 minutes.
Remove the pan from the oven and immediately sprinkle the chocolate evenly on top of the cracker layer. Let the chocolate soften and melt for a few minutes before using an offset spatula or butter knife to spread the chips into an even melted layer. Quickly sprinkle the chopped nuts and hemp hearts on top of the melted chocolate layer. Let cool, and then refrigerate to harden completely.
Once hardened, break toffee into pieces. Store in the refrigerator.