a sweet and salty treat

Please make these! Salty Salada crackers, sweet crunchy butter caramel, dark semi-bitter chocolate. The texture and flavour combination is amazing. Adaptations of this recipe seems to be doing the rounds of late, and for good reason. It is very quick to make, and very easy to eat. The sweet/salty combination makes it especially moreish. I know the crackers sound a bit odd, but it really works, with their crunch and salty flavour. As it cooks in the oven the caramel coats the crackers so they end up in the middle of the slice.

For pictures of the process check out Nessie's blog, in the meantime here's my version of the recipe....

salted butter caramel crunch

250g salted butter
1 c brown sugar
1 pkt Salada crackers (they come with 2 pkts per box)
1 kingsize block (250g) Whittakers dark ghana chocolate, roughly chopped
Flaky seasalt to sprinkle - I used Pacific Flaky



Preheat oven to 180c. Line a swiss roll tin with baking paper. Lay out the Salada crackers over the tray to evenly cover the base, a few cracks here and there won't matter. Melt butter and brown sugar together, bring to the boil, and boil hard for 3 minutes. Pour over the crackers, and bake for 12-15 minutes.

Remove from oven, scatter the chopped chocolate over, and leave to sit for a minute. Use a heatproof spatula to evenly spread the melting chocolate over the caramel. Sprinkle with salt, crushing larger flakes between your fingers. Leave overnight to set then use your hands to snap into pieces, like peanut brittle. Store in an airtight container somewhere cool.