Ginger Cracker Toffee - Day With Mei

1 - 4.4 ounce box Patagonia Provisions sourdough sea salt crackers sub 1 sleeve saltines
30 mL water 2 tablespoons
100 grams dark brown sugar 1/2 cup
113 grams unsalted butter 1 stick or 1/2 cup
10 grams glucose syrup or light corn syrup 1/2 tablespoon
1 teaspoon ginger powder
1.5 grams flake salt 1/2 teaspoon

Heat an oven to 350°F (325°F with fan). Grease and line a rimmed quarter sheet pan with parchment paper. Lay the crackers in a single layer to cover the entire sheet pan.
In a small saucepan, combine the water, dark brown sugar, butter, and glucose syrup. Cook over medium heat, stirring occasionally, until the mixture reaches 280°F. Remove from heat and stir in the ginger until fully incorporated.
Pour the mixture over the prepared crackers and use an offset spatula to spread it into an even layer over all of the crackers. Transfer the entire tray to the oven and bake for 6 minutes.
Remove from the oven and scatter the flake salt on top to garnish. Set aside until completely cool. Break into ½-inch bite-sized pieces (I break each cracker in half yielding 72 to 80 pieces). Store in an airtight container at room temperature for up to 1 week, ideally with a desiccant packet to prevent sticking.
Yields 36 crackers, or 72 pieces for sundae garnish.