January 03, 2007

a bit cracked

That's me! Well, I would say better late than never, but maybe in this case, it's not so much better, just late. Too late (due to my lack of being able to hold it all together) for your holiday enjoyment, but as promised, my infamous Cracker Candy recipe (with pictures)!

Here's what you'll need:

1 stack saltine crackers
1 cup brown sugar, firmly packed
2 sticks unsalted butter
1 12oz package MILK chocolate chips
1 cup chopped pecans
waxed paper

Don't ask me why the vanilla is in this shot, you don't need it.
First, preheat your oven to 350. Then, line a cookie sheet with foil (completely cover it) and then spray the bottom with a little Pam. Line all the crackers up like so:

Place both sticks of butter and the brown sugar in medium saucepan over medium high heat.

Bring it to a boil, stirring constantly:

Once it comes to a boil, set your timer for 3 minutes and let it boil, still stirring constantly, it will look about like this when it's ready:

Now pour it all over the crackers. Doesn't have to exactly cover all of them, but spread it around best as you can.

Put it in the preheated oven for 5 minutes, it'll look like this when it comes out:

Next, sprinkle the milk chocolate chips and pecans over the crackers

Cover with waxed paper and press down with a potholder. You'll want to press down pretty firmly or the nuts will fall off later,
and falling nuts are never a good thing, unless you're a squirrel ;)

Put the whole thing in the freezer until set. I usually place a dish towel and couple of pot holders on the freezer rack because the sheet is usually still pretty hot. After candy is set, pull off wax paper and foil and then break into pieces.

We think this is best when kept in the refrigerator and served cold. It will definitely keep better there. If you like it a bit softer you can serve it at room temp.
And Happy New Year!
May your days be full of love and sweetness.

1 comment:

Anonymous said...

I want to live at your house!!!! Tricia