Today’s recipe comes from another guest contributor, Margie Holladay. Margie is a person I admire greatly and want to be like “when I grow up”. Margie is one of the co-leaders of our church small group, which Tall & Handsome and I adore. It has been a bright spot in our life and we feel blessed to have found this lovely group of people.
Last night we had our Christmas social and Margie made a marvelous candy-like treat. Like Edmund in The Chronicles of Narnia this tasty little treat could quickly become my Turkish Delight. You know how I am about caramel/butterscotch/toffee…
Margie was generous enough to share her recipe with me so I could share it with you. Take my word: once you make this Tasty Toffee, you won’t stop making it…ever…I promise! This would also make an excellent gift from the kitchen that would make many brownie points for you
© 2012 Beverly Hicks Burch All Rights Reserved.
Contributed by Margie Holladay
1 sleeve Saltine crackers
2 sticks butter
1 cup light brown sugar
Cooking spray (like Pam)
1 ½ cups chopped pecans
8 ounces shredded almond bark
1. Preheat oven to 350°.
2. Line a sheet cake pan with foil and spray with cooking spray.
3. Line the pan with the Saltine crackers.
4. Sprinkle the pecans evenly over the cracker.
5. Melt the butter with the brown sugar in a heavy saucepan and then simmer for 5 minutes.
6. Pour evenly over the crackers and pecans.
7. Bake at 350° for 15 minutes.
8. Remove from the oven and sprinkle the shredded almond bark on top of the now toffee glazed crackers.
9. Return to the oven and bake for 3 minutes longer until the almond bark in melted.
10. Remove from the oven at the end of 3 minutes and allow to cool completely. (Margie recommends refrigerating the toffee and she also stores hers there).
11. Lift the candy from the foil and break into pieces. Store in an airtight container.