Parents that drop off goodies in appreciation for teachers and school staff rank among the best. I just happend to be working one day in the office at Truman’s school when a sweet mom, Terri, dropped a plate of this very addicting brittle by for the office staff. Thanks Terri for introducing me to something so delish that doesn’t have 10 ingredients. A mix of salty, sweet, AND chocolate had me at hello.
The Best Brittle
2 sticks butter
1 cup brown sugar
1 (12 oz.) milk chocolate chips
Preheat oven to 400 degrees.
Line 10X15 cookie sheet with foil. Make sure the foil goes up on each side of the pan a little. Grease foil with butter. Line pan with saltine crackers. Sometimes depending on crackers, I have to cut crackers on the edge into smaller pieces to fully line the pan. Melt butter and b. sugar and bring to boil. After starts boiling, stir constantly for 3 minutes. Pour over crackers. I usually move mixture around to cover the crackers the best I can. The rest will spread out when in oven. Place in oven for 5 minutes. Remove from oven and immediately pour chocolate chips on top of caramel mixture. Let them melt and evenly spread. Place pan in refrigerator until brittle gets hard. Pull brittle off of foil and break into pieces. I recommend keeping in refrigerator until you are ready to eat. It is better when it is hard! ENJOY!
We swap recipes back and forth frequently, but this one came from Kendra. I make it more than anything else and it the most requested recipe I have on file. I have test driven several Asian Chicken Salad recipes and this one stands alone in a class by itself. Toasting the almonds does make a distinct difference. If I serve this with BBQ or Orange Chicken, we simply leave out the chicken. If served as the main course, leave the chicken in and serve with fruit and crossiant rolls.
Asian Chicken Salad
2 packages (3 oz size) beef-flavored ramen noodle soup mix
2 packages coleslaw mix (8.5 oz size)
1 cup sliced almonds — toasted
1 cup sunflower kernals
1 bunch green onions — chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar
Remove flavor packets from soup mix, and reserve for later
use; crush noodles. Place noodles in bottom of a large bowl.
Top with slaw mix; sprinkle with toasted almonds, sunflower
kernels, and chopped green onions.
Whisk together contents from flavor packets, sugar, oil and
vinegar. Pour over slaw. Cover and chill for 4-6 hours.
Toss before serving. This can also be made the day before and
it is great.
Dorothy Whisenhunt, a dear family friend from Abilene, Texas, made these at Christmas 2003. We were addicted. The edge pieces are the best!
1 c. sugar
1/2 c. honey
3/4 c. cooking oil (Crisco vegetable oil)
Sift and add:
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped pecans
Bake in greased and floured 9″ x 13″ pan @ 350 degrees for 20 to 25 min. DON’T OVERBAKE.
For icing, mix these ingredients and spread while cookies are hot:
1 c. powdered sugar
2 T. Mayonnaise (Light)
1 T. water
Cool and cut into squares or bars. ENJOY!!!