Sweetie's Kitchen Adventures

Ingredients: 1 sleve club crackers 1 1/4 - cups butter, not margarine 1 1/4 - cup light brown sugar 1 - 12 oz package milk chocolate chips 1 - cup chopped pecans Directions: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium sized saucepan melt the butter and the brown sugar. Stir often and bring to a full rolling boil. After the mixture comes to a full rolling boil set your timer and boil the mixture for exactly 3 minutes. Pour over the crackers and bake for 5 minutes. Remove from oven and sprinkle with chocolate chips and wait until they are almost melted then spread the chocolate evenly all over all the saltines. Sprinkle on the pecans all over the top as evenly as possible. Refrigerate for two hours and then break up into pieces and store in a air tight container.

Ingredients 1 Tbsp Baking Soda 1 tsp vanilla 1Tbsp butter 1/2 cup water 1 cup light corn syrup 2 cups sugar dash salt 2 cups raw peanuts Directions Lightly butter two cookie sheets In a small bowl, place baking soda and butter and set aside. In a medium sauce pan over med-high heat, bring the water, corn syrup, sugar, salt and peanuts to a boil stirring constantly with a wooden spoon. once boiling, clamp candy thermometer to side of pan making sure it doesn't touch the bottom. Stir occationally to make sure the peanuts do not stick to the bottom of the pan. Cook until the temp reaches 296 degrees F. Remove from heat and stir in vanilla, butter and baking soda, stir for about 30 seconds. Pour out onto cookie sheets and spread out with spoon. Let cool then store in a air tight container for up to two weeks... not that it'll last that long ;)