Servings:
Preheat:
Prep Time: 30 minutes
Source: https://www.paloaltoonline.com/food/roundup-food/2024/12/11/chef-owners-of-protege-rasa-italico-and-more-share-their-favorite-holiday-recipes/
Anthony Secviar, chef and co-owner of Palo Alto’s Michelin-starred Protégé restaurant, shared his recipe for salted pecan-toffee crunch – a holiday treat that’s a beloved tradition in his family.
Ingredients:
Saltine crackers, as needed
3 cups almonds, toasted with skin on
1 cup granulated sugar
1 cup unsalted butter
½ vanilla bean, split and seed scraped (alternatively: ½ teaspoon vanilla extract)
¼ teaspoon kosher salt
6 ounces dark chocolate chips
6 ounces semisweet chocolate chips
½ cup pecans, toasted and finely chopped
Directions:
Line a quarter sheet pan with foil and cover with a piece of pre-cut parchment. Arrange a single layer of saltine crackers to completely cover the bottom of the pan (you may need to trim crackers to fit evenly in one layer). Distribute the toasted almonds over the crackers (there should only be one layer) and put aside.
Meanwhile, in a heavy bottom saucepan, combine sugar, butter, vanilla and salt, and cook over medium-high heat, stirring constantly. Cook until the caramel turns the color of toasted almond skins (7-9 minutes).
Once the color is achieved, remove from heat and immediately pour the hot toffee over the almonds and crackers, carefully spreading to form an even layer that coats the nuts. Allow to cool at room temperature for approximately 2 minutes and sprinkle the chocolate chips over the top of the toffee. The chocolate will melt to form an even layer over the toffee and nuts (you may need to gently spread the chocolate with a plastic spatula to form an even layer and aid with the melting).
Finish the toffee by sprinkling the finely chopped pecans over the top before chocolate has cooled. Transfer tray into the refrigerator and allow to cool until chocolate and toffee has set (20-30 minutes). Remove from refrigerator, lift out the parchment paper with toffee, remove parchment and break into desired shapes/sizes. Store in airtight containers at room temperature.