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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 11â�„2 cups chopped pecans
  • 1 package of saltine crackers
  • 11â�„2 cups sugar
  • 3 sticks butter
  • 2 TBS corn syrup
  • 2 cups 60% (or more) cacao chocolate pieces
Preheat oven to 350 degrees.
Spread pecan pieces on sheet pan and heat until they begin to toast. Remove from oven and pour pecan pieces into a bowl and set aside.
Place a piece of parchment paper in sheet pan. Then cover entire bottom of pan with saltine crackers.
Add sugar, butter and corn syrup to medium-sized sauce pan over medium heat. Add a candy thermometer to the side of the pan. When butter has melted, stir to combine. Continue to stir until syrup turns caramel colored and temperature reaches 300 degrees.
Pour syrup over crackers, and spread evenly. Top syrup with chocolate pieces. When chocolate is beginning to melt, top chocolate evenly with pecans.
Place pan in refrigerator and allow to cool. Remove from refrigerator, remove parchment paper and break into pieces.
Store in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
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