A couple of years ago a friend had me try a candy made from saltine crackers with a toffee like topping, milk chocolate and toasted almonds. It was great but of course I wanted to bling it up a bit :-)
One of my favorite things is rosemary italian crackers. I thought rosemary might be a fun twist to this candy. Add some dark chocolate and toasted hazelnut and you have perfection. I have been told by my girlfriends who had this the other night, it was perfect (and could I write the recipe). Enjoy!!!
Rosemary "Crack"er Candy
Keeps 3-4 days in a container with a tight lid
Italian Rosemary Cracker, I used 6 Trader Joe's brand crackers
1 cup butter
1 cup brown sugar (I used coconut sugar)
1 cup bittersweet chocolate chopped or chips
1 cup (or more depending how much nuts you want) toasted, chopped hazelnuts
Pre-heat oven 400˚F.
Line a jelly roll pan with foil. Make sure there foil going up the sides of the pan. Cover the bottom of the pan with crackers.
In a sauce pan boil together butter and sugar for 3 minutes. If using coconut sugar only a minute or if you start to smell the sugar burn (which is what happened to me!!). Pour a some of the caramel over each cracker. Then spread caramel over the crackers with a heat proof spatula. Bake 5 minutes exactly. Pull pan out of the oven and sprinkle chocolate over crackers. Wait 5 minutes, the chocolate will have melted. Spread melted chocolate over the crackers. Then sprinkle chopped nuts. Let cook and then brake into large pieces. Store in a tight container.