Vegan Christmas Cracker Candy
Just 4 ingredients, super easy to make, this Vegan Christmas Cracker Candy is the perfect treat for your holiday celebrations! Crunchy, chocolatey, sweet, and salty, it's insanely yummy—trust me when I say, this dessert will be the star of the show!
Servings: 20
Ingredients
- 40 salted saltine crackers (a little more than 1 sleeve of crackers)
- 1 cup firm vegan butter (I used Earth Balance, see notes)
- 1 cup brown sugar
- 2 cups vegan chocolate chips
- Optional toppings: chopped pecans, vegan sprinkles, crushed candy canes, crushed cookies, vegan chocolate candies, or broken pretzels.
Instructions
- Preheat the oven to 350°F (180°C).
- Line a large baking sheet with parchment paper. Lay the saltine crackers in a single layer in a grid pattern on the baking sheet. If your pan is slightly smaller or larger, adjust the number of crackers as needed to fit the pan.
- Make the toffee:Candy Thermometer Method: Attach your candy thermometer to the pan and melt the butter and brown sugar over medium heat, stirring occasionally. Once the thermometer reaches 250°F - 270°F (121°C - 132°C), the toffee is ready.No Candy Thermometer Method (Visual Cues): In a medium saucepan, melt the vegan butter and brown sugar together over medium heat, stirring occasionally. Once the mixture begins to boil, continue to gently boil for 3- 5 minutes, stirring frequently. The toffee will thicken and coat the back of a spoon. Optional test: Drop a small spoonful of the toffee onto a cold plate and let it cool for a minute. When you press it, it should feel firm and break easily but still have a little give—this means it’s at the right stage.
- Spread the toffee: Quickly pour the hot toffee over the crackers. Use a spatula to spread the toffee evenly over the crackers, ensuring all crackers are covered with the caramelized mix.
- Bake the toffee: Place the pan in the preheated oven and bake for 5 minutes. The toffee should bubble up a bit and become slightly golden. If it doesn’t appear to be bubbling or golden enough after 5 minutes, leave it in for 1 more minute, but be cautious not to burn it.
- Add the chocolate: Remove the pan from the oven. Sprinkle the vegan chocolate chips evenly over the hot toffee. Let the pan sit for 1-2 minutes until the chocolate chips start to melt. Use a spatula to gently spread the melted chocolate into an even layer over the toffee.Note: If the chocolate is not melting well, return the pan to the oven for 1 minute, then continue spreading.
- Add toppings (optional): If you're using any toppings, sprinkle them over the melted chocolate.
- Chill: Place the pan in the freezer for about 1 hour or in the fridge for about 2 hours until the chocolate and toffee are fully set and hard. Once set, break the candy into pieces by hand.
- Store: Keep the Vegan Christmas Cracker Candy in an airtight container at room temperature for up to 1 week, or store it in the fridge or freezer for longer freshness (up to 2 weeks in the fridge or 1 month in the freezer).
Notes
Firm Vegan Butter: This recipe works best with a vegan butter that’s firm enough for baking. Some vegan butters or margarines are very soft and spreadable, which is great for toast but can prevent the toffee from thickening properly. If your butter is very soft, the toffee may not reach the correct stage. I tested this recipe using Earth Balance Original Buttery Spread and it works great here.
Nutrition
Serving: 1serving (recipe makes 20 servings) | Calories: 223kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 137mg | Potassium: 27mg | Fiber: 1g | Sugar: 19g | Vitamin A: 432IU | Calcium: 34mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-christmas-cracker-candy/Scan the QR code for updates, tips, and to ask me any questions!
