Cacao nib and pumpkin seed toffee recipe

Ingredients

• 55 Club crackers
• Nonstick cooking spray
• 1½ cups granulated sugar
• 1½ cups (3 sticks) unsalted butter
• 2 tablespoons cane sugar syrup
• 8 ounces bittersweet chocolate, chopped
• 1 cup roasted salted pumpkin seeds (pepitas)
• ½ cup cacao nibs

1. Arrange the crackers in a single layer on a baking sheet coated with cooking spray. Break them to fit if necessary.
2. Stir the sugar, butter, and syrup in a large saucepan over medium-low heat until the sugar is melted. Cook without stirring until it starts to brown around the edge. Simmer until a candy thermometer registers 300°F. Spread carefully over the crackers in an even layer; let cool for 2 minutes.
3. Sprinkle the chocolate over the toffee and spread evenly with a spatula. Sprinkle the pumpkin seeds and cacao nibs evenly over the chocolate.
4. Freeze the toffee until set, about 15 minutes. Invert onto a work surface and break into large shards.