This pecan Christmas crack recipe is great for gifting, sharing at parties, or keeping all to yourself — trust me, you’ll want to! With a buttery caramel layer, crunchy pecans, and melted chocolate, each bite delivers a perfect mix of sweet and salty flavors. Best of all, it’s easy to make with just a handful of ingredients!
Why You’ll Love This Easy Christmas Crack Recipe
Every year, as soon as December rolls around, I start making batches of this pecan Christmas crack. Just like my Christmas puppy chow, it’s one of those recipes that instantly puts me in the holiday spirit! Growing up, my mom and I would make this together, and now that I have my own kids, it’s become one of our favorite holiday traditions. Each bite is somehow better than the last — it never lasts long in our house! Here’s why you may want to make a double batch:
- Sweet and Salty Combo: The balance of buttery toffee, salty crackers, crunchy pecans and rich chocolate is absolutely addictive!
- Easy To Make: This Christmas crack recipe takes just 15 minutes of prep time, making it ideal for busy holiday schedules.
- Great for Gifting: This treat is easy to package up in tins or boxes, making it a fantastic homemade gift or for bringing it to a Christmas cookie swap!
- Kid-Friendly: My kids love helping me spread the crackers and sprinkle the pecans — it’s a fun holiday activity that’s easy for little hands.
Looking for more easy to make Christmas treats? Try my peppermint Oreo truffle balls, festive Christmas pinwheel cookies, or caramel pecan candy!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for Christmas crack candy. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Saltine Crackers: Any brand works just fine! The salty, crunchy element these create is the BEST.
- Pecans: I like to use chopped pecans, however, they can be sliced or whole if preferred. You can also use any other type of nuts you enjoy!
- Brown Sugar: You can use dark brown or light brown sugar, both work great. Don’t swap this with white granulated sugar, it won’t create the same caramel toffee flavor!
- Chocolate Chips: You can use any type of chocolate you prefer: milk, dark, white or semi-sweet. We find semi-sweet to be the perfect middle ground.
How to Make this Christmas Crack Recipe
Grab your candy thermometer and let’s get to work! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Arrange crackers. Line the saltine crackers on a sheet pan in an even layer.
- Make the toffee mixture. Make the toffee layer and pour it on top and spread it around.
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- Top with chocolate and pecans. Top with melted chocolate and immediately sprinkle with chopped pecans.
- Enjoy! Cool completely (this is the hardest part – patently waiting!) and then crack into pieces. It’s that easy!
Chef’s Tips & Variations
- Swap the nuts: Christmas crack is originally made without nuts, but the addition of crunchy pecans or walnut on top bring a new fun flavor component to it. You can use pecans, walnuts or almonds, but I think the pecans go the best with this sweet and salty combo.
- Use a different chocolate: Semi-sweet chocolate chips are my go-to because they create both a sweet and dark element that balances all of the flavors perfectly. With that being said, feel free to use milk or dark chocolate instead!
- Graham crackers: If you’re not into the sweet and salty combo, no worries! Use graham crackers instead of saltine crackers for a true sweet treat.
- Use a thermometer: I highly recommend using a candy thermometer for optimal results. It takes all of the guess work out of the process.
Pecan Christmas Crack Recipe
Ingredients
- 35-40 saltine crackers, or graham crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups chopped pecans, or walnuts
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Instructions
- Preheat oven to 300°F. Line a 15” x 10” x 1” sheet pan with parchment paper or non-stick foil. Line up crackers in a single layer in rows on the foil.
- Meanwhile, using a candy thermometer, melt butter, brown sugar and salt in a small saucepan over medium-high heat. Bring to a boil and boil for about 5 to 7 minutes. You want the mixture to reach 275°F to 280°F. I highly recommend using a candy thermometer for optimal results.
- Immediately remove from heat and stir in vanilla. Quickly pour mixture over crackers and spread evenly with a spatula.
- Transfer the baking pan to the oven and bake for 5 minutes. Remove from oven.
- Meanwhile, melt the chocolate in a microwave-safe bowl. Cook in 30-second intervals, stirring between each cook time, until the chocolate has melted. Then spread the chocolate over the toffee layer.
- Sprinkle pecans on top and gently press into the chocolate. Let the crackers cool to room temperature then move to the refrigerator and cool for a minimum of 2 hours.
- Once chilled, remove from pan and gently peel the parchment paper/foil away, being careful not to tear the foil. Cut/break the candy into pieces with your hands or a chef’s knife. Serve and enjoy!
Notes
Video
Nutrition
More of the Best Christmas Candy Recipes
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I made this recipe this afternoon but mine came out sticky on the bottom and could not break it. What did I do wrong?
My candy keeps sticking to the paper and or foil. I try to peel off and it just rips every time leaving most of the paper stuck to the candy. I tried making with parchment, foil, and wax paper. What am I doing wrong?
I just put crackers in pan! Then melted sauce over it. Then pecans once chocolate has melted on top in oven. Put in back in till it’s bubbly and out it comes. Let cool in pan. BAM, u got yourself some Crack
Use non-stick Reynolds’s Wrap first layer. 2nd layer, add saltines laid close together- salt side up Or Jewish Matzo Crackers (easier) with salt side up. Melted salted butter, sugar, vanilla next- carefully smoothed over crackers. Put In oven at 350 for 5-7 mins until lightly browned. Cool. Add melted chocolate, smooth over top with spatula- then add chopped nuts. Slivered almonds are great, or chopped candy cane slivers for peppermint taste at Xmas. Trying pecans next.
You can try spraying parchment paper with pam or other cooking spray.
Made this tonight and we can’t stop eating it. I’ve made different versions of Christmas crack over the years and this is my favorite!