I have used a similar recipe for years (mine does not call for cream of tartar, but uses butter AND margarine with the light brown sugar). I boil my butter/sugar mixture for about 2 minutes (stirring constantly) until it looks bubbly. I do not put the pecans in the mixture because they get lost in the liquid and are not evenly spread over the crackers (some crackers will have a lot and others will have none). I sprinkle them on the crackers and then carefully ladle the sugar mixture over the crackers. The mixture will seep under the crackers, but if the crackers are floating in it, you have way too much. I just try to make sure the pecans and the tops of the crackers are coated with the butter/sugar mixture and I often have some of the mixture left over that I use on my next pan of pecan cookies. Then I bake them approx. 10 mins until the crackers look bubbly in the pan. It will harden as it cools, but I use a pizza cutter to roll between each cracker while they are still warm. Otherwise, it is difficult to cut them apart.
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I have used a similar recipe for years (mine does not call for cream of tartar, but uses...