Christmas Crack Candy Recipe
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4.9
66 reviews
Excellent
Christmas Crack Candy Recipe
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Chocolate Toffee Christmas Crack Recipe - Called by its other name Christmas crack candy is an irresistible edible gift for the holidays!
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Ingredients
- 10-12 ounces oyster crackers
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped nuts, any variety
Instructions
- Lay a large piece of parchment or wax paper on the counter. Place a large stockpot over medium heat. Attach a candy thermometer to the side, making sure the tip reaches the bottom of the pot. Add the butter, sugar, and salt.
- Bring the sugar mixture to a rolling simmer, stirring the entire time. Continue gently stirring as it boils to keep the butter and sugar from separating, until the temperature reaches between 300-305 degreed F. If the butter and sugar separate, the candy will not have the proper texture. *Be careful; boiling sugar can be dangerous!
- Once you reach the desired temperature, immediately turn off the heat. Stir in the vanilla. Then gently pour in the oyster crackers and stir to coat well.
- Carefully, pour the crackers out on the parchment paper. Use a spatula to quickly separate the pieces, so they dry individually. **If your candy thermometer is accurate you reached the proper temperature, the candy will dry and harden on its own. It will have a light glossy sheen. If it stays sticky or looks crystalized, your candy thermometer is probably inaccurate. You can fix this by moving the candy onto a parchment paper lined baking sheet. Bake in a single layer at 450 degrees F for 5 minutes.
- Once the candy is completely cool, melt the chocolate chips. Either place them in a double-boiler over low heat, stirring until melted, or place in a microwave-safe boil, and nuke in one minute increments, stirring in between until completely melted.
- Place the melted chocolate in a plastic zip bag. Snip a tiny piece off one corner to create a piping bag. Then use the bag to drizzle chocolate over all the candy. While the chocolate is still soft, sprinkle the chopped nuts over the top. Let the chocolate dry until hard.
- Once the chocolate is hard, break the candy apart and store in an airtight container for up to 2 weeks.
Notes
- For a less glossy crumbly toffee coating, shoot for a temperature of 290-295 degrees F. For a glossy hard toffee coating shoot for 300-305 degrees F.
Nutrition Information
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Serving
0.5cup
Calories
321kcal
(16%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
31mg
(10%)
Sodium
333mg
(14%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
360IU
(7%)
Calcium
29mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 321kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 333mg | 14% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 360IU | 7% |
| Calcium | 29mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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