RICARDO: Maple Saltine Brittle

PREPARATION 20 MIN

COOKING 25 MIN

COOLING 2 H

OUTPUT 16 SQUARES


INGREDIENTS

  • 16 saltine crackers
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 g) lightly packed brown sugar
  • 3 tbsp (40 g) unsalted butter, melted
  • 2 oz (55 g) dark chocolate, melted
  • 3 tbsp (20 g) crushed toasted pecans

PREPARATION

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper, letting it hang over both sides.
  2. Place the saltine crackers at the bottom of the prepared pan, breaking them if needed. In a small bowl, combine the maple syrup, brown sugar and butter. Drizzle over the crackers.
  3. Bake for about 22 minutes or until the sugar mixture has caramelized. Let cool completely.
  4. Drizzle with the melted chocolate and sprinkle with the pecans. Refrigerate for 10 minutes or until the chocolate has set.
  5. Unmould and break into pieces.

NOTE: Traditionally, brittle is made with a base of caramel and nuts. Our sweet and salty version with maple syrup is a nod to spring.