Bourbon Maple pecan Christmas crack
1 sleeve (4oz.) Saltine soda crackers
1 cup (2 sticks) unsalted butter
1/2 cup light brown sugar, packed
1/4 cup Fulton's Organic Maple Syrup
1/4 cup bourbon whiskey (can substitute another whiskey)
1 tsp kosher salt, divided
1 tsp baking soda
1 1/2 cups toasted pecan pieces
1/4 cup mini chocolate chips
Arrange crackers in a single layer on a parchment-lined baking sheet.
Place butter, brown sugar, Fulton's Organic Maple Syrup, bourbon and 1/2 tsp. salt in a medium pot. Bring to a bubble, stirring often.
Attach a candy thermometer and cook mixture, stirring frequently, until temperature reaches 280F (138C).
Remove from heat, stir in the baking soda and pour over the crackers.
Immediately scatter the pecans evenly over the surface, pressing lightly with the back of a spatula.
Sprinkle with the remaining 1/2 tsp of salt and mini chocolate chips.
Cool completely (10 minutes in the freezer speeds up the process) and break into shards.
Store in a cool dry place.