Equipment Needed
- A standard 9×13 inch baking dish
- Aluminum foil or parchment paper
- A medium-sized, heavy-bottomed saucepan
- A wooden spoon or heatproof spatula
- A measuring cup
- A sharp knife for cutting (optional)
Step-by-Step Instructions
My first step is always to prepare my pan, and this is a step you don’t want to rush. I thoroughly line my 9×13 inch baking dish with aluminum foil, leaving some overhang on the sides. Then, I give it a very light coating of butter or non-stick spray. This isn’t just for easy cleanup—it’s for easy removal. The first time I made these, I didn’t line the pan, and I had to chisel the bites out with a knife, destroying half of them. Now, I arrange a single, snug layer of Ritz crackers, salt-side up, covering the entire bottom. I sprinkle the peanuts evenly over the crackers, making sure every area gets a good amount.
Next, I turn my attention to the caramel, which is the heart of the operation. In my heavy-bottomed saucepan, I melt the two sticks of butter over medium heat. Once melted, I stir in the packed cup of brown sugar. I bring this mixture to a gentle boil, stirring constantly. Once it’s bubbling merrily, I set a timer and let it boil for exactly two minutes, continuing to stir. This boiling time is critical—it allows the sugar to fully dissolve and the mixture to thicken slightly into a proper caramel sauce. I learned the hard way that boiling for less time results in a greasy, sugary layer that never fully sets.
After exactly two minutes, I remove the saucepan from the heat and immediately stir in that precious teaspoon of vanilla extract. It will bubble and sputter a bit, filling the air with the most wonderful scent. Working quickly but carefully, I pour this hot caramel sauce evenly over the crackers and peanuts in the pan. I use my spoon to help guide it into the corners. The sound of the hot caramel hitting the crackers is a satisfying sizzle. The key here is speed, as the caramel begins to set as it cools.(See the next page below to continue…)