Today’s recipe is one of those where everyone has their own version, BUT when we made it earlier this week, it was just too good not to share. You all know what Christmas Crack is, right? That toffee/Saltine cracker/candy-like recipe that is popular this time of year. You can make it a million different ways, but because we’re butterscotch people, we always make Butterscotch Pecan. Madeley and I were making a big batch for Christmas Eve (because this stuff stays fresh in the fridge at least two weeks and even longer in the freezer), and thought we’d share our little version with you. Seriously, this takes all of 12 minutes to pull together…and your family will not be able to stay out of it. If there is any left by Christmas Eve, I’ll be shocked. #justsaying #familyfave
1 sleeve of Saltine crackers
1 cup of butter
1 cup of brown sugar (I love a light brown)
about 2 cups of butterscotch chips
about 2 cups of pecan pieces
Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper or spray it really well with a cooking spray so that the candy doesn’t stick. Next, lay out your Saltine crackers in rows. I make them touch when I lay them out (they’ll move around while they’re baking), but I start them all in rows touching (see pic below). Set aside.
In a small pot over medium-high heat, melt your butter and brown sugar together stirring constantly. Once everything is melted together and it’s come up to a rapid boil, keep stirring and allow it to boil about 4 minutes. The color will start to darken just a bit. After 4 minutes, remove it from heat and keep stirring another minute. Then, slowly pour this toffee mixture down over all of your crackers and then immediately pop the baking sheet in the oven. Bake 5 to 6 minutes. After that, remove the baking sheet from the oven and sprinkle your butterscotch chips down over the toffee covered crackers and then don’t touch it for five minutes. After five minutes, take a knife (or I used an offset spatula) and carefully spread the melted butterscotch over all of the crackers. Finally sprinkle your pecan pieces down on top. Pop this in the refrigerator and allow to harden up (about 30 minutes). After that, remove from fridge and break into pieces. I store mine in a gallon-sized baggie in the fridge up to three weeks (but let’s be honest, it barely makes it three days before my family eats it).
Easy as that!! I’m telling you…your family will LOVE this! And go crazy too, switch out your chips (dark chocolate, white chocolate, etc) and your nuts (pecans, almonds, etc) or you can even add dried fruit like cranberries.
While we were making this, Madeley commented on the crackers. They apparently have Saltine crackers in preschool. After we got them out, she said we needed to pray. Ha! They must pray over them at school before they eat them…
Oh sweet girl! And then after we got them in the oven, she did this…
…watching her candy bake. Later that afternoon, she did this…
…watched me photograph some 🙂 . I love this little helper of mine!
Merry Christmas Crack!