Yield: 35 pieces
Pecan Christmas Crack Recipe
This sweet and salty homemade Christmas candy is a classic recipe that is made with saltine crackers, homemade toffee, sweet chocolate and crunchy pecans!
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
Want to save this recipe?
Instructions
- Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or non-stick foil. Line up crackers in a single layer in rows on 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 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.
- Store in airtight container in the fridge for up to a week.
Video
Equipment
Nutrition
Serving: 1 piece, Calories: 162kcal, Carbohydrates: 13g, Protein: 1g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 48mg, Potassium: 78mg, Fiber: 1g, Sugar: 9g, Vitamin A: 175IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 1mg