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Salted Pecan Toffee

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  • Author: Gabrielle
  • Total Time: 15 mins
  • Yield: 20 - 30 Pieces 1x


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  1. Preheat the oven to 350.
  2. Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
  3. Line the bottom of the sheet with crackers. They don’t have to be perfect. 
  4. In a sauce pan heavy duty saucepan, melt the vegan butter.
  5. Now add the brown sugar and cook over low/medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly to prevent burning.
  6. Remove from heat, add the salt and vanilla, and pour over the crackers. Working quickly, spread the caramel over the crackers in an even layer. 
  7. Place the pan in the oven and bake for 8-10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
  8. Remove from oven and immediately cover with sugar free chocolate chips. Let stand for 2-3 minutes, then spread with a spatula.
  9. Sprinkle with toasted chopped pecans and flake salt
  10. Let cool completely, and break into bark. Store in an airtight container until ready to serve. It should keep well for about one week.
  • Prep Time: 5 mins
  • Cook Time: 10 mins