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Crack Candy

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 12 servings
Calories: 501 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 40 saltine crackers
  • 1 cup brown sugar (see notes)
  • 1 cup salted butter
  • 2 cups semi sweet chocolate chips
  • ½ teaspoon Tahitian vanilla sea salt (see notes)
  • ¼ cup Mints (see notes)
  • nonstick spray

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees.
  2. Line a jelly roll pan or cookie sheet with foil and spray with nonstick spray. (see notes)
  3. Lay out the crackers evenly, with no overlapping, just all the edges touching in the pan.
  4. Melt the butter and brown sugar in a saucepan and bring it to a boil.
  5. Cook the mixture for exactly 3 minutes using a timer. (see notes)
  6. Pour it over the crackers and spread evenly.
  7. Bake in the preheated oven for 5 minutes.
  8. Use this time to place the mints in a sealed Ziploc bag and crush them using a rolling pin. Set aside for later.
  9. When you pull the baking sheet out of the oven, sprinkle the chocolate chips in an even layer over the hot toffee.
  10. As soon as the chips become glossy, start spreading them using a wide spatula.
  11. Sprinkle the crushed mints over the chocolate quickly before it hardens.
  12. 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

Serving 1g Calories 501kcal (25%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 33g (51%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 43mg (14%) Sodium 324mg (14%) Potassium 268mg (8%) 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

% 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.