My Cracker Toffee attempt

After watching and helping Karen Dar Woon making Cracker Toffee last week, I had to try it myself at home.

So tonight, I whipped up two batches of Cracker Toffee…one with salted roasted pecans, and the other with a sprinkle of sea salt.  The sea salt is my favourite, and my husband’s too.  The pecans are good, but don’t have quite the zing of sea salt, plus they make a big mess when you are trying to break up the toffee into smaller pieces.

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Another tip I figured out tonight…better to let your toffee cool for longer in the fridge before attempting to break it up.  Once it’s really cold, it snaps much easier.

I used dark chocolate chips from Daniel le Chocolat Belge (which you will see featured in a story on Monday Dec 22 News Hour).

And if you want the 4-ingredient recipe, scroll down a couple of postings in my blog.

Happy baking!