Merry Christmas and Happy Holidays to all, especially my WTSB friends. We decided today during my weekly interview with Carl Lamm to put politics and policy aside and return to our feature of a Friday afternoon recipe.
This is a favorite at my house over the holidays and from one of my favorite cookbooks, By Request available at NC Museum of History.
Toffee Crunch
1 tube saltines
2 sticks butter
12 oz semi-sweet chocolate chips
1 C finely chopped pecans
1 C brown sugar, firmly packed
Line jellyroll pan with heavy duty foil. Line pan with crackers. Melt butter; add brown sugar and bring to boil. Boil for 3 minutes, whisking constantly. Pour over crackers, spreading evenly. Bake for 5 minutes in preheated 400 degree oven. Remove from oven. Turn oven off.
Pour chips over crackers and return to oven for 1 minute. Remove from oven; spread chips until smooth and even. Sprinkle with pecans and pat pecans into chocolate. Chill. Break apart and store in airtight container in refrigerator.
