My daughter, A, makes a platter of cookies every year for Christmas festivities on both sides of the family. This year she cut back a little, but the platter is still wonderful:
She made fudge, macaroons, brownies with peppermint frosting, snowballs (my favorite), orange candied walnuts (an old recipe from my grandmother, Mimi), and fire candy. Fire candy tastes just like excellent toffee, another favorite of mine, and got its name from A’s college roommates when A accidentally set the dorm room oven on fire making this very recipe. She discovered that the pan you use has to have sides and a rim, because a flat cookie sheet will not do your oven any good. Here is her recipe:
1/4 pound saltine crackers or butter crackers. I prefer the butter crackers (Keebler Club Crackers)
2 cups semisweet chocolate chips
1 cup butter (real butter is best)
1 cup dark brown sugar
3/4 cup chopped pecans
Preheat oven to 400 degrees F.
A uses a professional half sheet pan that has sides and rim about 1 inch high. Don’t use a flat cookie sheet with no sides. Spray pan well with non-stick spray. Line the pan with crackers in a single layer.
In a saucepan, combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over the crackers and spread the mixture to cover the crackers completely.
Bake for 5 or 6 minutes. Remove from oven and immediately sprinkle chocolate chips over the top and let sit for 5 minutes. Spread melted chocolate over all the crackers and sprinkle top with chopped pecans. Cool completely (about 1/2 day or more) and break or cut into pieces. This candy is so delicious that it has never lasted long enough for A to determine its shelf life.