Collection: Nutcracker Toffee

Start by lining a baking tray with parchment paper and arranging the crackers on top. Preheat your oven to 200°C (fan setting).

In a saucepan, melt sugar and water without stirring until it turns golden and caramelised. Gradually stir in the cream, then the butter, and let it simmer for 2-3 minutes until the caramel deepens in colour. Add a pinch of salt for that perfect balance.

Pour the caramel over the crackers and bake for 5 minutes.

While it bakes, melt the chocolate in a bain-marie. Once out of the oven, spread the melted chocolate over the caramel-covered crackers. For a decorative touch, melt the ruby chocolate and swirl it into the dark chocolate.

Chop some dried fruit and nuts, leaving others whole, and sprinkle them over the melted chocolate. Place the tray in the fridge for 20-30 minutes to set.

Once firm, break into rustic pieces and enjoy!