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Crack(er) Candy

23 Dec

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Merry Christmas, everyone!  I am going to keep this post short and sweet and will just tell you that you should add this to your holiday sweets table ASAP.  And that will be easy to do because all of the ingredients will probably be on hand and it takes no time to throw together.  Plus, it is the most delicious and addictive stuff.  Trust me, I have been getting requests for this candy and the recipe left and right.  This candy is the perfect combination of crunchy, salty, and sweet.  No one can believe that it all starts with Saltine crackers!!

I hope everyone enjoys some relaxing time with their loved ones over the next week and safe travels to those who will be on the road.

 

Crack(er) Candy

1-2 sleeves Saltine crackers

2 sticks unsalted butter

1 cup packed brown sugar

1/2 teaspoon vanilla extract

generous pinch salt

12 ounce bag semisweet chocolate chips

coarse sea salt for garnish (or toasted nuts or crushed pretzels if you prefer)

 

Preheat oven to 350F.  Line the bottom and sides of a 11″ x 17″ or 12″ x 18″ jelly roll pan with foil then lay a piece of parchment paper cut to fit in the bottom of the pan.  Arrange the Saltine crackers in straight rows and columns in a single layer in the pan, making sure they are all touching.  (My 12″ x 18″ pan holds about 48 crackers.)  In a medium saucepan heat the butter and sugar to a boil.  Boil and stir continuously for 3 minutes.  Remove from the heat and stir in the vanilla and pinch of salt.  Immediately spread the sugar mixture evenly over the crackers.  Bake in the preheated oven for 12-15 minutes, until bubbly but not starting to burn.  Remove from the oven and spread the chocolate chips evenly over the crackers.  Allow to set for 2 to 3 minutes then use an offset spatula to spread the melted chips over the crackers.  If desired, used a fork to swirl a pattern into the chocolate.  Sprinkle the coarse sea salt (or nuts or crushed pretzels) over the top and allow to set at room temperature overnight for the chocolate to harden before breaking or cutting into squares.  If you can’t wait that long (and honestly, who can?), chill the pan in the fridge until the chocolate is set, then return to room temperature for 30 minute before cutting or breaking into squares.  Now share with your friends before you eat the whole batch yourself.

 

Adapted from Smitten Kitchen.

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