Crispy Sea Salt Toffee
Milton’s Gluten Free Crispy Sea Salt Crackers (enough to line your baking pan)
1 cup unsalted butter
1 cup packed brown sugar
2 cups mini semi-sweet chocolate chips (or full size chips, chopped up a little)
¾ cup chopped nuts (walnuts or pecans are great)
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, then line crackers in a single layer on the cookie sheet. In a small pot, combine the brown sugar and butter and bring to a boil. Boil for three minutes, until the mixture becomes a deep caramel color.
Evenly pour the caramel mixture over the crackers. Pop the baking sheet into the oven and let it cook for five to six minutes. Remove from the oven and sprinkle chocolate chips over the top and let sit for a couple of minutes to melt. Use the back of a spoon to spread the melted chocolate around, then top with chopped nuts. Cool completely, and store in the refrigerator. Break into pieces and eat with ice cream!