Guest Author - Lori Phillips
One of my best friends, Barbara Miller-Gaskill, is one of those people who swear canít cook but end up making some great dishes. She complains that nothing turns out or that she makes the same thing over and over, but I always rave when she brings over her fantastic potato salad. I love the hard-cooked egg slices that decorate the top and just the right amount of olives. And then, one day she made this scrumptious cracker candy that was so addictive, I nearly ate the entire batch if my husband didnít insist I share.
Itís made with a base of rich, buttery crackers and a coating of quick cooked brown sugar and butter that is akin to a brittle. Scattered with crunchy blanched almond slivers and, optionally, chocolate chips, this candy sets up quickly and makes easy, last-minute holiday gifts. Iíd give some away if my husband didnít eat it all first. Although I love chocolate and nuts, this candy tastes terrific without chocolate. You can use any type of nut you like but almonds are my favorite.
Iím so grateful that Barb shared her recipe with me. (Note to Barb: You *are* a good cook regardless of what you think!)
Butter Cracker Candy
box of buttery crackers*
1 cup butter, no substitutions
1 cup dark brown sugar
pinch of salt
1 Ĺ cups blanched, slivered almonds
1 Ĺ cups chocolate chips, optional
Preheat oven to 350 degrees. Line a 15 x 10 inch baking pan with parchment paper. Fit enough rectangular-shaped buttery crackers (Club Crackers from Keebler work great) to cover the bottom of the pan.
In a saucepan, melt the butter and brown sugar. Bring to a boil and cook for about three minutes. Pour over crackers. Bake for five minutes in 350 degree oven. Remove from oven and sprinkle with chocolate chips, if using, or slivered almonds. If using both, sprinkle on the chocolate chips first. Let the chocolate chips melt and, using a rubber spatula, spread the softened chips over the candy, pressing in the nuts as necessary.
Chill in refrigerator for several hours. Cut into rectangles or break into pieces. Store in a sealed container in the refrigerator.
*You can use regular soda crackers or saltines but the rectangular-shaped buttery kind (Club crackers from Keebler) makes the best!