Stir butter and sugar together, cook to syrup consistency (not too long, just until it’s a tan color). Add 1 teaspoon vanilla to syrup. Line jelly roll pan with foil and coat with butter. Lay saltine crackers flat in bottom of pan. One sleeve of crackers should cover pan. Moisten crackers with cooked syrup. May need to spread syrup over crackers. Bake in 350° oven about 5 minutes. Sprinkle chocolate chips over top. Spread over top of crackers with spatula. Top with nuts. Press nuts into chocolate. Refrigerate anothe hour.
Note: This recipe can be found in Farm and Dairy’s Made to Measure 90th anniversary cookbook still available by order.