Christmas Cracker Candy

• Saltine crackers – about 1 ½ packs to Fill Jelly Roll Pan
• 1 cup butter
• 1 cup + 1 Tbsp brown sugar
• 2 cups dark chocolate chips = 1 bag
• 3/4 cup chopped toasted pecans if desired

1. Preheat oven to 350 degrees. Line Jelly Roll sheet with foil and spray then lay out Saltines on it.
2. Combine sugar and butter in a medium sauce pan and bring to a boil. Let boil for 3 minutes. Pour immediately over saltines making sure all the crackers are completely covered.
3. Bake at 350 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate morsels over the top. Let sit for 5 minutes. (can cover with foil to help melting) Spread melted chocolate and top with roasted chopped nuts. Refrigerate toffee for 2 hours. Once set, break into pieces. Enjoy!

Can be stored in the refrigerator for up to 2 weeks or stored in the freezer for 2-3 months.