Here’s a little treat I’m adding to my Holiday gift tins this year. It’s an old recipe that has circulated for generations in America, and may have originated in the Mid-west somewhere. There are many versions of it on the Internet, and it’s really fun to try different ingredients, especially if you are baking with the children in the family.
The brittle has a very buttery flavor, so I like to find a butter whose flavor I particularly like (What’s not to like about ANY butter, right?!?!). For my latest version, I used Amish butter, and that was definitely the flavor forward in the result – so it does make a difference!
As to chocolate, use what you like. I like a combination of milk and dark chocolates – often using a blend of two thirds milk and one third dark. In my latest version, I used Belgian milk chocolate and Scharffenberger dark. Again, it’s really up to your taste here.
I have made the recipe with almonds, which I adore. My latest version was with pecans, which is quite good, as well. Walnuts or mixed nuts also would be good. Your choice, again.
1 14.4 oz. package graham crackers broken into 1 by 3-inch pieces
1 lb. butter (yes, that’s right!)
1 C brown sugar
1 ½ C chopped toasted nuts of your choice (almonds, pecans, mixed…)
½ t vanilla
¼ t salt
1 ½ C chocolate chips or chunks, melted and slightly cooled
Line a ¾ sheet pan with parchment paper.
Spread graham crackers onto the prepared baking sheet in an even layer, as close together as possible.
Mix butter, sugar, and salt in pan over medium heat and bring to a boil. Boil for 2 minutes and remove from heat. Stir in vanilla and pour evenly over the graham crackers.
Bake for 10-11 minutes.
Remove from oven and spread with chocolate.
Sprinkle with chopped nuts and press them gently into the chocolate. (I use food handler gloves to make this a little less messy.)
Let cool for a 30 minutes. If possible, refrigerate to aid in setting up.
I break into pieces and store in resealable bags in covered containers in the freezer.