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Recipe Detail Page
Salted Caramel Hazelnut Crisps
Autumn 2017
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.
Makes about 48 crisps
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
GARNISH
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
