SALTINE TOFFEE

Made from pantry staples you may have on hand, this easy-to-assemble snack is my sin and my salvation. Maybe that’s why it ended up in Perre Coleman Magness’“The Southern Sympathy Cookbook: Funeral Food with a Twist” (Countryman Press, $22.95). Little more than saltines, chocolate, butter and brown sugar, the toffee imparts sweetness, crunch and a touch of salt. That’s heaven to me. – Wendell Brock

48 saltine crackers

16 tablespoons (2 sticks) unsalted butter

1 cup dark-brown sugar

1 teaspoon vanilla extract

12 ounces semi-sweet chocolate chips

1 cup finely chopped pecans (optional)

Flaky sea salt, such as Maldon (optional)

Preheat the oven to 400 degrees. Line a 12-by-18-inch rimmed baking sheet with nonstick foil or parchment paper. Lay the crackers out in one layer as close together as possible, filling the sheet. Melt butter and brown sugar in a medium sauce pan over medium heat, stirring frequently. When the butter has melted, raise the heat and bring to a boil. Keep it at a boil for 3 minutes, stirring occasionally. After 3 minutes, add the vanilla extract, give it a good stir, and pour evenly over crackers. Spread the caramel around with a spatula if needed. Don’t worry if the surface isn’t completely covered. You just don’t want it pooling in one place. Bake the crackers for 5 minutes. Remove from oven and sprinkle the chocolate chips over the top in an even layer. Let sit for 5 minutes; then spread the chocolate evenly over the crackers. Sprinkle pecans and/ or sea salt (if using) over the top. Leave to cool, then place in refrigerator for about an hour to set chocolate. Break into pieces and store in an airtight container for up to five days. Makes about 100 pieces.

Adapted from “The Southern Sympathy Cookbook: Funeral Food With a Twist” by Perre Coleman Magness (Countryman Press, $22.95).

Per piece, without pecans or flaky sea salt: 48 calories (percent of calories from fat, 56), trace protein, 5 grams carbohydrates, trace fiber, 3 grams fat (2 grams saturated), 5 milligrams cholesterol, 20 milligrams sodium. Per piece, with pecans and flaky sea salt: 62 calories (percent of calories from fat, 58), trace protein, 6 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 5 milligrams cholesterol, 30 milligrams sodium.

CHRIS HUNT/SPECIAL