Butterscotch Pecan Toffee Christmas Crack

Butterscotch Pecan Toffee Christmas Crack

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

Shopping List
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!

Butterscotch Pecan Christmas Crack

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  • Charmaine Ng | Architecture & Lifestyle Blog December 15, 2017 at 4:35 am

    Haha, I would help too if I were Madeley. I’d want to sneak some of these treats into my mouth myself, yum! 😉

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci Dreffs December 15, 2017 at 6:02 am

    Oh my goodness! Madeley praying is just about the sweetest thing ever. And, this looks so good! The perfect treat to snack on during Christmas!!

  • Alexis deZayas December 15, 2017 at 6:53 am

    You have the sweetest little helper!! This sounds so yummy!

  • Courtney December 15, 2017 at 7:31 am

    Madeley is the sweetest helper! I made some chocolate oatmeal bars (recipe on my blog – NO BAKING required) that I think you would love and put a unique spin on. Feel free to check them out! 🙂

  • emily @ a little bit of emily December 15, 2017 at 7:49 am

    That is the sweetest picture of Madeley praying. Too cute!

  • Louise December 15, 2017 at 8:03 am

    I’ve also switched out the saltines recently for pretzels……I highly recommend the change!

  • Sharon F December 15, 2017 at 10:36 am

    I use graham crackers for my Christmas crack. Give it a try!

  • Shelly Nutt December 15, 2017 at 11:12 am

    I love pecans and I’ve learned that if I toast them lightly on the cook top or in the over, the flavor really comes out. No matter what I’m making, if it calls for pecans, I toast them first!

  • Lisa D December 15, 2017 at 11:30 am

    Looks yummy and easy!
    (PS Love seeing your bare foot in the photo!😉)

  • Wendy O December 15, 2017 at 11:45 am

    I need to update my baking sheets (set). What kind do you recommend that will hold up well? Thank you in advance Shay!

    • Mix and Match Mama December 16, 2017 at 6:30 am

      After 14 years, I just replaced mine with the Williams-Sonoma brand ones and they’re FANTASTIC!

  • Katie Compton December 16, 2017 at 7:02 am

    This might be a silly question but if you use the parchment paper do you still have to use cooking spray? Thank you!

    • Mix and Match Mama December 16, 2017 at 7:44 am


  • Sarah McDowell December 16, 2017 at 12:42 pm

    I made this recipe today! And it is yummy! But I used a cookie sheet (with no sides and I didn’t pay attention to the part that said the crackers would move around). After about 3 minutes of baking, smoke filled my kitchen and I open the oven to see that yes indeed the crackers move! And some of mine had moved off the pan! But these little delights were worth a smoke filled house😂😂