My sister-in-law made this candy last year at Christmas time and sent some home with my parents, who gave some to me. Lucky me! My sister-in-law is a great cook, and one of my cooking inspirations. Many of my recipes come from her kitchen.
A Facebook friend told me they call this stuff Christmas Crack, so that's what we're calling it now.
I took some of this candy to work last year and it was gone before I could even turn around! This stuff is delicious, easy, and totally addictive. It's that wonderful combination of salty and sweet.
1 stack of saltine crackers
1 cup brown sugar, firmly packed
2 sticks unsalted butter
1 (12 oz) pkg Milk Chocolate Chips
1 cup chopped pecans
Line a cookie sheet with aluminum foil (completely cover it) and spray with cooking spray. Cover the bottom with crackers.
In a medium saucepan, bring butter and brown sugar to a boil over medium heat. Boil for 3 minutes, stirring constantly. Pour over crackers, spreading out as best as you can. Bake at 350 for 5 minutes.
Sprinkle top of hot crackers with chips and chopped pecans. Cover with wax paper, pressing firmly with oven mitt to insure pecans “stick”. Place cookie sheet in freezer (might want to put towels underneath pan, since it will still be very warm) until “set” (about an hour). Once ready, peel of wax paper and foil and break apart. Store in a container in the refrigerator.
I took some of this candy to work last year and it was gone before I could even turn around! This stuff is delicious, easy, and totally addictive. It's that wonderful combination of salty and sweet.
It's great to throw in a tin and give as a Christmas gift!
Saltine Cracker Candy1 stack of saltine crackers
1 cup brown sugar, firmly packed
2 sticks unsalted butter
1 (12 oz) pkg Milk Chocolate Chips
1 cup chopped pecans
Line a cookie sheet with aluminum foil (completely cover it) and spray with cooking spray. Cover the bottom with crackers.
In a medium saucepan, bring butter and brown sugar to a boil over medium heat. Boil for 3 minutes, stirring constantly. Pour over crackers, spreading out as best as you can. Bake at 350 for 5 minutes.
Sprinkle top of hot crackers with chips and chopped pecans. Cover with wax paper, pressing firmly with oven mitt to insure pecans “stick”. Place cookie sheet in freezer (might want to put towels underneath pan, since it will still be very warm) until “set” (about an hour). Once ready, peel of wax paper and foil and break apart. Store in a container in the refrigerator.
