I don’t know why I even check the weather. I think I would be better at predicting it than the meteorologists.
Right now I’m supposed to be looking out the window at chilly rain, which is better than what I am looking at: snow. At least two inches of it. It’s supposed to turn to rain, but I’m not holding my breath.
Someone with an arthritic knee would be better at telling me what to expect with the weather. Over the weekend, they were upwards of ten degrees off on the temperatures. Predicted rain and clouds were replaced by sun.
Playing the lottery seems to be more of a sure thing than watching a weather forecast. And I don’t understand that.
In the world of radar and satellite and all that technology that I certainly don’t understand, how is weather prediction so inaccurate?
Once upon a time, I took a meteorology class. Let me tell you, it is difficult and confusing. People who actually go to school to learn this craft and retain all that information are impressive. But how all that training and learning and terminology can turn into forecasts that are consistently so wrong is beyond me.
At least if they are going to be wrong, it would be preferable if the weather turned out better than anticipated, instead of worse. But such is winter in Michigan. #californiadreaming
So instead of going shopping today like I had planned, I think I’ll make another batch of this Graham Cracker Toffee.
Um … it’s pretty much graham cracker crack. It’s super addictive and I couldn’t stop taking little bites here and there and basically stuffing my face with it. It’s very easy to make, though is definitely on the sweet side. A nice sprinkle of sea salt really balances it out. This would make an awesome gift as well.
Whatever the weather, make this toffee, it’s sure to be more predictable than Mother Nature.
10-12 graham cracker sheets
1 cup packed light or dark brown sugar
1 ½ sticks unsalted butter
1 ½ cups dark chocolate or carob chips
1 tablespoon vegetable shortening
1 cup toasted pecans
1 teaspoon sea salt
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment. Fill the tray with an even layer of graham crackers, breaking them up to fit as necessary.
In a small saucepan melt the sugar and butter. Bring it to a boil and boil for three minutes. Immediately pour over the graham crackers. Be careful – the mixture is very hot. Spread to cover the graham crackers evenly.
Bake for 6-7 minutes, until the toffee is super bubbly. Allow to sit while you melt the chocolate.
In a microwave safe bowl, place the chocolate or carob chips and the shortening. Microwave in 30 second increments, stirring in between, until fully melted. Pour over the graham crackers and spread into an even layer. Sprinkle with pecans and salt, pressing them in slightly so they stick.
Cool toffee in the pan completely, about 4 hours. Break into pieces and serve. Toffee may be stored in an airtight container at room temperature for up to 1 week.
Additional cooling time is necessary