1 bag RITZ Toasted Chips (original flavor)

2 cups shelled pecans

1 stick butter

½ cup sugar

½ cup light corn syrup

1 teaspoon vanilla extract

⅛ teaspoon almond extract

½ teaspoon baking powder

Preheat oven to 250 degrees Fahrenheit. Cover an 11-by-14-inch cookie sheet (with sides) with aluminum foil and spray foil with cooking oil spray. Pour the bag of chips on the foil and spread chips evenly. Sprinkle pecans on top. Over medium heat in a medium saucepan, add butter, sugar and corn syrup. Bring mixture to a boil and boil for 4½ minutes while stirring constantly with a metal spoon. Remove from heat; stir in vanilla extract, almond extract and baking powder. Gently pour the liquid over the chips and pecans, stirring with a silicone spatula (sprayed with cooking spray) to coat all sides of the crackers and nuts. Bake 1 hour, stirring every 15 minutes with the silicone spatula. Remove chip mixture from pan and cool on a new piece of oiled aluminum foil.

Recipe courtesy of Donna Dettmer, Columbus, Indiana