Christmas Crack is a delicious candy that I make only once a year. Using only four basic ingredients (not counting the toppings), it goes together very quickly and I have to say it is so tasty that its darn near impossible to eat only one piece!
One year I thought that if I froze it, I would be able to keep it untouched until Christmas, but its even delicious frozen, so that was not any kind of deterrent for me at all! I know. I am incorrigible!
It truly is a treat, both for the family and for the cook. I made this a week or so back when I thought my son and his family were going to be coming for Christmas. I thought it was something the boys would enjoy!
My children always enjoyed it. I was really looking forward to being able to spoil at least two of my grandchildren this Christmas. Oh well, better safe than sorry! I am not the only person who has had their Christmas plans disrupted by this virus!
One bonus that I really like about this candy is that you don't really need any specialized equipment except for a baking sheet, some aluminum foil and a saucepan.
As far as making candy goes, it truly is a cook's dream!
WHAT YOU NEED TO MAKE CHRISTMAS CRACK
As I said, there are only four basic ingredients required. The toppings are additional and subject to taste and desire. Very adaptable.
- 40 soda crackers (You can use salted or unsalted. In the UK, use Italian crackers)
- 1 cup (240g) butter (if you are using salted crackers use unsalted butter)
- 1 cup (200g) light brown sugar
- 12 ounces (340g) semi sweet chocolate chips
The brand of cracker I used in the UK was Doriano Crackers. They were just like the soda crackers here in North America, except maybe a tiny bit smaller width wise. Not enough to make a significant difference.
You can also use other types of crackers. Club House. Tucs. Even Ritz, however Ritz crackers will leave big gaps. I would only use square or rectangular crackers given the choice.
HOW TO MAKE CHRISTMAS CRACK
Nothing could really be easier. If you keep the timings to my suggestions you will have no problems with this candy at all!
Begin by preheating your oven to 425*F/225*C/ gas mark 6.
You will need a lipped baking sheet large enough to hold all of your crackers in one layer. I like it with aluminum foil for ease of clean up.
Line your crackers up on the baking sheet in even rows. I did mine about four across and ten down.
You will need a saucepan with a fairly heavy bottom. If your saucepan is too thin your candy may scorch.
Measure your butter and brown sugar into the saucepan. Use a medium-large sized one so that when the candy mixture comes to the boil, it doesn't boil over.
Allow both to melt over medium heat. The sugar will no longer feel gritty. Once they have melted and are well whisked together bring them to the boil.
It is important to let them boil, undisturbed without stirring, for five minutes. This will bring the candy almost to the hard crack stage.
At the end of that time you will need to carefully pour it over the crackers on the sheet pan. Try to pour it evenly over them. You can use the back of a metal spoon to help you spread it out. (Remember this mixture is VERY hot!)
Pop the sheet pan into the preheated oven and bake the candy for only five minutes. At the end of that time it should be nicely bubbling away, and will have achieved the hard crack stage.
Remove it from the oven and immediately scatter the chocolate chips evenly over top. The heat from the caramel will cause it to melt and you will be able to spread it out evenly over top. I use an offset spatula, but the back of a metal spoon also works very well.
You will want to sprinkle your toppings on while the chocolate is still warm and melty. You can use any number of toppings. Today I used chopped toasted pecan nuts, but walnuts would also be nice, or chopped toasted almonds.
You can use white chocolate chips and top this with crushed Christmas Candy or Candy Canes.
You can use broken up Peanut Butter Cups, Smarties, M & M's, cupcake sprinkles.
Crushed pretzels are nice. Crumbled ruffles potato chips are nice. Combinations of these things are nice. Just go with the things you know your family will enjoy.
Once topped, it is only a matter of leaving everything to sit at room temperature to set up. This will take at least an hour if not longer. You can hasten this time by popping the baking sheet into the refrigerator.
Once it has set and hardened, you can break it up into pieces. Store it in an airtight container, and like I said, it does freeze well.
This is a wonderful Christmas treat! Its salty and sweet, crisp and crunchy. Incredibly moreish indeed! It makes great hostess or neighbor gifts as well. My family has always loved it and I am sure yours will as well!
I make another recipe which I got from one of my father's lady friends one year that is equally as good. Its called Almond Florentine and is made using graham crackers or digestive biscuits. Its topped with the caramel toffee and flaked almonds.
Both varieties are exceptionally delicious!
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This sounds so fabulous! Thanks for this one. (Is it in your cookbook?!!! Can't wait till mine comes.) Consider it saved -- and if I get time, on my sweet plates for the holiday!
ReplyDeleteNo, not in my cookbook Jeanie. That is just British recipes and this is very North American! Happy Christmas! xoxo
DeleteMy mom makes this but uses graham crackers. It’s so good! I’ll give soda crackers a try and see which we like better.
ReplyDeleteI think it is pretty gorgeous both ways Ginger! xoxo
DeleteYou could make this with matzah, as well. This is an enormously popular snack around Passover time. It is popularly known as (Wait for it! Wait for it!) "Matzah Crack".
ReplyDelete(Note: Because matzah has no salt, you might choose to add that bit of salt.)