I have no idea why my mother made these for Christmas. None whatsoever. Another thing that will never be explained, but somehow this came back into my memory this fall and I thought I would at least make it once as an adult and decide if it was as good as I remember. And to also see what the Boy would think of it. I am sure the MotH will not touch it with a ten foot pole. No surprise there really. **
This isn’t so much a recipe but a method really, but so many recipes included chocolate in the Haystacks and I can damn sure tell you that was not in my mom’s recipe. Peanut butter was not involved either. Can we say, ugh? Sometimes simple, really, is best.
This recipe uses nuts and I can see how some salted dry roasted or honey roasted peanuts would be good, but I think I am going to go with some chopped up pretzel bits. It is all about the salt, especially when you are dealing with something as
cloying sweet as butterscotch morsels.
24 ounces butterscotch chips
5 ounces chow mein noodles – what to do w/the rest of them??
1½ cup chopped nuts (dry roasted peanuts, almonds, or cashews are a few good choices)
1 1/2 cups chopped pretzel pieces – dipping sticks – what else can I do with them??
Melt butterscotch morsels gently in a bowl over a pan of simmering water. Do not let bowl touch water or get water in chips – not good juju.
Combine noodles and nuts in a large bowl. Pour melted butterscotch over noodle/pretzel mixture and combine until everything is coated.
Drop heaping tablespoons onto parchment or wax paper and let cool. Serve or store in airtight containers.
Source She Wears Many Hats
** Strange thing, both the MotH and the Boy said I have done this before, and I honestly think they are both imagining things. Much as I *love* butterscotch, I really think I would remember it. That said, I know I have never done this with pretzel pieces.
And now I have more pretzels to play with – more chocolate dipping might be involved. But no chocolate in haystacks – um, ever.