Bourbon Cajeta Toffee
Trick or treat, smell my feet, give me some homemade toffee? Hopefully I can redeem my inability to rhyme with this salty, sweet treat... We have some new, fancy chocolates just in time for holiday baking and candy making.
20 Saltine crackers with sea salt (or enough to line your pan)
1 8 oz jar Blue Heron Farm Bourbon Cajeta
2 cups TCHO baking drops (milk or dark)
1/2 cup chopped Pecan ShopNatives: Family Recipe
Heat oven to 400. Line a cookie sheet (with at least a 1/2 inch rim) with parchment paper. In this order: line TCHO drops in a single layer, then saltine crackers in a single layer, then pour cajeta over saltines and spread to cover crackers completely. Bake for about 5 minutes, until bubbly (keep an eye on it to make sure it doesn't boil over, because that makes a terrible mess). Remove from oven and layer TCHO drops over the top and let sit a couple of minutes to melt, then spread it evenly, top with Texas pecans. Chill in the fridge for at least one hour before cutting and serving.