I apologize for the whining you’re about to read, but I’ve been sick. Blah. It started exactly one week ago and I’ve been down and out and in a haze of decongestants and cough meds all week. Nothing has tasted good, or even close to good, until yesterday. Yesterday was the day I dragged myself out to the kitchen and made some Texas brittle. Yep, those are Fritos you see there. And pretzels. And some chopped and toasted pecan pieces. Then lots and lots of melted milk chocolate. And guess what? I could taste all its sweet and salty wonderfulness and life was good. I’m still sick, unfortunately, so it was no miracle cure, but it definitely made me feel better!
Recipe: Texas Brittle
(many, many thanks to Karly from Buns in My Oven for the recipe)
Scatter a few handfuls of pretzel sticks on a cookie sheet. Top with a few handfuls of corn chips, followed by about 4 oz. of melted milk chocolate and chopped pecans. (I toasted my pecans in a skillet for a few minutes ahead of time, but you don’t have to do that.) Place the cookie sheet in the freezer until the chocolate sets up. Break into chunks and pieces and enjoy!