Nutty Soda Cracker Candy Food

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

SODA CRACKER CHOCOLATE CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

NUTTY SODA CRACKER CANDY

Steps:

• Set oven to 400°F.
• Line a 10 x 15-inch baking sheet with non-stick foil (or use parchment paper).
• Place each cracker in a single layer in the baking sheet (add on more if needed to cover the sheet).
• In a medium saucepan bring the butter and brown sugar to a boil over medium heat.
• When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan.
• Mix in vanilla (if using) then immediately pour the hot mixture over the top of the crackers.
• Bake in a 400°F oven for 5 minutes.
• Sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover.
• Sprinkle the nuts evenly over the top.
• Place in the refrigerator for about 3-4 hours or until set.
• Break into pieces and store in a covered container in the refrigerator.
• Delicious!

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

SODA CRACKER TORTE

Steps:

• Process crackers and nuts in blender until finely ground.
• Beat egg whites until soft peaks form.
• Mix in vinegar.
• Gradually add sugar, beating well after each addition.
• Add vanilla and baking powder and beat until stiff.
• Fold in cracker mixture.
• Put into greased 8-inch square pan and bake at 300° about 25-30 minutes, or until cake tester in center comes out clean.
• Cool in pan.
• Cut in pieces to serve.
• Be careful removing from pan, especially the first piece, as this is pretty crumbly.

RITZ CRACKER CANDY

Steps:

• Place crackers on a lightly greased aluminum foil-lined jellyroll pan.
• Bring butter and brown sugar to a boil in a saucepan, stirring constantly.
• Cook 3 minutes, stirring often.
• Pour over crackers.
• Bake at 350 degrees for 5 minutes. Turn off oven.
• Sprinkle crackers with chocolate morsels and let stand in oven for 3 minutes or until chocolate melts. Spread evenly over crackers.
• Top with pecans and white chocolate.
• Cool completely and break candy into pieces.
• Store in refrigerator.

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

SALTINE CRACKER CANDY WITH TOASTED PECANS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

CRACKER CANDY

Steps:

• Preheat oven to 350 degrees Line 9x13 in.
• pan with aluminum foil Lightly coat foil with nonstick cooking spray Add crackers Bring butter and brown sugar to boil in a medium saucepan, stirring constantly; cook 3 minutes, stirring often.
• Pour mixture over crackers and spread.
• Bake at 350 degrees for 5 minutes.
• Turn off oven.
• Sprinkle crackers with chocolate chips, let stand in oven 3 minutes or until chocolate melts.
• Spread evenly over crackers.
• Top with pecans and/or candy sprinkles.
• Cool and break in pieces.
• Store in airtight container in refrigator.