Crack Toffee (Sweet & Salty Graham Crackers)

First off... "crack" is likely the only fitting name for these bad boys. You naively think "yes, I have self control and can eat one or two." Now apologize to yourself for lying.. and bask in that artery clogging deliciousness as you devour the entire pan within 24 hours. *cough*..... not that I have done so. *cough.*

28 Graham Cracker Squares
1 c butter
1 c brown sugar
1 t vanilla
1/2 t salt
3/4 c chopped pecans (optional)
chocolate chips (optional)

Preheat oven to 350 degrees. Line an ungreased jelly roll pan with graham crackers, breaking in half if necessary to fill the pan. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow to boil for 2 minutes while stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat. If using, sprinkle pecans on top. Bake in oven for 10 minutes. If you prefer a little crunchier, add an additional minute or two to baking time. Remove from oven and allow to cool. Should remove easily from the pan as you break or chip them into pieces/squares. Store them at room temperature in an airtight container for up to 3 days.

*Note, these can also be done with saltine crackers. I prefer to drizzle chocolate on top of the ones with saltine crackers.

Roasted Pecans

2 T butter
1/2 c. honey
sugar in the raw
pecans

On the stove bring the butter, and honey to a rolling boil (stirring frequently so it doesnt burn.) on a cookie sheet (preferable one with a rim on it) place your pecans (I normally use about a whole bag for this... enough to fill up the cookie sheet with minimal space between nuts.) on the cookie sheet and cook at 225 Degrees for about 10-15 minutes. (Check at 10 minutes, you want them to have that "I've been  baked taste." When the pecans are done in the oven pour the whole batch of nuts INTO the pot on the stove with the warm butter and honey (make sure you turn the heat off) and stir until fully coated. On your cookie sheet sprinkle some raw sugar. Spread the nuts/honey/butter mixture back onto the cookie sheet and coat with more raw sugar. You want there to be enough nuts to honey ratio that they are coated but not TOO coated with the honey. Sugar to taste.