Crack Candy
User Reviews
5
6 reviews
Excellent
Crack Candy
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A handful of ingredients and 15 minutes are all it takes to make the most delicious Crack Candy(with peppermint) for the holidays to share.
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Ingredients
- 40 saltine crackers
- 1 cup brown sugar (see notes)
- 1 cup butter salted
- 2 cups semi sweet chocolate chips
- ½ teaspoon sea salt see notes, Tahitian vanilla flavored
- ¼ cup Mints (see notes)
- cooking spray nonstick
Instructions
- Preheat your oven to 350 degrees.
- Line a jelly roll pan or cookie sheet with foil and spray with nonstick spray. (see notes)
- Lay out the crackers evenly, with no overlapping, just all the edges touching in the pan.
- Melt the butter and brown sugar in a saucepan and bring it to a boil.
- Cook the mixture for exactly 3 minutes using a timer. (see notes)
- Pour it over the crackers and spread evenly.
- Bake in the preheated oven for 5 minutes.
- Use this time to place the mints in a sealed Ziploc bag and crush them using a rolling pin. Set aside for later.
- When you pull the baking sheet out of the oven, sprinkle the chocolate chips in an even layer over the hot toffee.
- As soon as the chips become glossy, start spreading them using a wide spatula.
- Sprinkle the crushed mints over the chocolate quickly before it hardens.
- Chill in the freezer for 2 hours before breaking into pieces.
Notes
- Brown sugar - I like to use dark brown sugar for my toffee, but light brown works too.
- Tahitian vanilla sea salt - I like to use this as both the sea salt and the vanilla add a depth of flavor to the candy. If you can't source this, add a ¼ teaspoon of vanilla to the toffee as it cooks and sprinkle plain sea salt over the chocolate after you've spread it.
- Mints - Any type of red and white striped mints work, small candies or candy canes.
- Jelly roll pan - Nonstick foil is great if you can get some; it helps eliminate a step. A jelly roll plan works best due to its raised sides, but a cookie sheet will suffice if you don't have one.
- Boiling the toffee - Overcooking the butter and sugar will lead to a burnt taste, and undercooking it will lead to toffee that isn't brittle enough, so this step is the most crucial.
Nutrition Information
Show Details
Serving
1g
Calories
501kcal
(25%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
43mg
(14%)
Sodium
324mg
(14%)
Potassium
268mg
(6%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
493IU
(10%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 501kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 324mg | 14% |
| Potassium | 268mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 493IU | 10% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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