December 9: J-Dub’s Toffee Grahams

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Because of last year’s phone/text tutorial to J-Dub (see here for a re-cap), I can’t not think of her with these cookies.

I have since re-named them in her honor.

You’re welcome, J-Dub.

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Me and J-Dub. I will pay dearly for this. It’s worth it.

These are what you can make when you have 30 minutes to make something homemade and need something you can’t really screw up.

(Also, the heart of why J-Dub now has these named in her honor.)

The first step in this recipe–at least in my house–is to fetch the dirty pot from the sink and wash it. (Shut it. You know it’s the first step at your house, too.)

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I put in the two sticks of butter and cup of brown sugar. Rocket science, I tell you.

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And–helpful hint–you can use the wrappers from the butter to grease your cookie sheet. I’m like Martha Stewart and Pinterest, all rolled up into one fabulous red-headed baker-slash-poet.

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And then there’s the not so secret ingredient:

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This recipe calls for 24 squares of graham crackers, which because of my Yankee grocery store, I never understood. The south has the monopoly on square graham crackers. (I’ve only seen rectangles in the past.)

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Line up the graham crackers wall-to-wall.

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And after the butter and sugar mixture has boiled for two minutes…

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…pour it on the graham crackers and spread it out…

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..and add pecans, then throw it in the oven for 10 minutes.

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Once it’s done and has cooled (this is cooling part is very important, unless you’d like to visit your dentist unexpectedly), cut into little strips.

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Easier than putting in a bakery order; slightly harder than pushing a cart through CostCo.

J-Dub’s Toffee Grahams

(from Gooseberry Patch’s Old Fashioned Country Cookies)

24 square graham crackers

2 sticks butter

1 c. brown sugar

1 c. chopped pecans

Preheat oven to 325. Arrange cracker squares on a lightly greased cookie sheet with edges around it. In a saucepan, bring the butter and sugar to a boil and boil for 2 minutes. Pour over crackers, covering them well. Sprinkle with nuts and bake for about 10 minutes. Cool slightly and cut into 24 squares or 48 “fingers.”