BRITTLE CRACKER CANDY

Thanks to Lindsay, Lisa, Stephanie, Olga, Google and  http://www.cooksrecipes.com/candy/brittle_cracker_candy_recipe.html for this recipe. It evolved!  And continues to do so………

Oven to 350 degrees

Line a cookie sheet that has a lip with foil making sure the foil comes at least 1/2 inch up the sides.

Lay 40 soda crackers (I used whole wheat; Breton are another option) on the foil, (5 x 8 fit my sheet)

In saucepan put l cup butter and l cup firmly packed brown sugar, bring to boil, cook for three minutes. (I plan to make the next batch just bringing to boil as suggested in one recipe – for a more butter tart rather than toffee result)

Pour evenly over crackers.  Bake for five minutes or until crackers start floating around.  Remove from oven.  Coax crackers back into the rectangular shape with a spatula and then sprinkle 3/4 cup of choc chips over top, let melt, spread evenly.  Sprinkle a cup of chopped nuts over top.  Cool and cut into squares (remove foil first!). Or put entire sheet into freezer for thirty minutes (once it has cooled), take out, peel off foil, break candy into pieces.

Store somehow – I have mine presently in frig -when they are not out being ‘tested’. (Hey, maybe they go stale and one would need to know this before giving to company or as a gift.)  An airtight container seems another option but I am wondering if the pieces would stick together at room temperature. 

They are delicious!