nana candy.

You'd think that after over two months of ignoring this blog I would be giving you much needed strategies to avoid unwanted extra holiday poundage... tips to survive the near dozen holiday parties you will or have already attended this month... a healthy recipe or two to make for yourself in an effort to stave off the the dreaded winter bloat...

Well, I am sorry to disappoint but I just have to share a favorite family holiday recipe of mine.  My nana has been making these salty sweet treats for years and it was always something I looked forward to. I don't think this is a 'nana original' as I've seen the recipe online before, but she was the one that introduced it to me-- so for that, she gets the credit and the name.
I don't want to lead you on-- this is by no means a healthy recipe, but a good one nonetheless. This year was my first attempt at the candy, and I'll be gifting them to friends, family and coworkers alike.

Nana Candy (serves 30-35)
40 saltine crackers (plus a few for garnish)
1 cup butter (2 sticks)
1 cup packed brown sugar
1-1/2 cups semi-sweet chocolate chips
1/2 cup chopped nuts (pecans or walnuts work well)

Preheat the oven to 350 degrees. Then start by placing a single layer of saltines on a cookie sheet lined with foil and sprayed with cooking spray. 40 lined my cookie sheet exactly.

In a medium sauce pan, melt butter and brown sugar to a boil. Simmer and continue cooking until sugar completely dissolves and the mixture thickens (about 5 minutes). Stir frequently. 

When the toffee reaches the desired consistency, pour on top of the saltines and spread evenly. 

Place the sheet in the oven until it's good and bubbly, 5-8 minutes should suffice. 

 Sprinkle the chocolate chips onto the bubbling toffee and place back in the oven for 1-2 minutes to allow the chips to get hot and spreadable. With a butter knife or small spatula, spread the melted chocolate evenly.

 

 

 Now is your chance to make the toffee a bit more fancy. I crushed up a few saltines and sprinkled the crumbs on top. For a few of the batches I made, I also crushed some raw pecans and sprinkled them on top as well. Place the pan in the fridge or freezer until cool. Once the chocolate is completely hardened, break into smaller pieces-- I prefer them to be about the size of one saltine cracker.

This dessert has always been a huge hit in my family, I hope it is with yours as well. Remember that the holidays aren't just about engorging ourselves with goodies, rather about enjoying the company of our loved ones. 

Before I wrap things up I will give one party tip: if you are worried about overeating at your holiday parties, just find the nearest baby and hold onto that baby for as long as you can. After all, you wont be able to do much eating/drinking with your hands full :)