SALTED CARAMEL HAZELNUT CRISPS
So simple but with such complex flavours! The touch of Maldon salt at the end gives it that final, out-of-this-world taste. Store these in the refrigerator but serve at room temperature. When drizzling melted chocolate, using a fork is best.
48 soda crackers (saltines)
1 cup (250 mL) butter
1 cup (250 mL) brown sugar
1 tsp (5 mL) salt
1 cup (250 mL) toasted and chopped hazelnuts
¼ cup (60 mL) dark chocolate chips, melted ¼ cup (60 mL) white chocolate chips, melted ½ tsp (2 mL) Maldon or other finishing salt
1 Preheat the oven to 400°F (200°C).
2 Arrange saltines in a single layer on a parchment-lined cookie sheet. Crackers should be touching but not overlapping.
3 In a pot, bring butter, sugar and salt to a boil. Once mixture has fully melted, boil for 2 minutes or until amber in colour. Pour the mixture over the crackers. Sprinkle with hazelnuts.
4 Bake for 7 to 8 minutes, or until caramel is bubbling and hazelnuts are browned. Cool slightly.
5 Drizzle with melted dark and white chocolate chips and sprinkle over finishing salt. Let it cool completely then break into squares.
Makes about 48 crisps