Sourdough Christmas Cracker Candy
This sourdough Christmas cracker candy is sweet, salty, crunchy, chewy, and oh so tempting! My from-scratch version uses easy-to-make homemade sourdough discard crackers instead of storebought Saltine crackers for a healthier, homemade treat!
Homemade Sourdough Christmas cracker candy
There is nothing more nostalgic and magical than holiday baking, and this homemade sourdough Christmas cracker candy is no exception. It is made by first whipping up a batch of these delicious and easy sourdough discard crackers, then layering a quick “caramel” over the top and finishing with a layer of melted semi sweet chocolate. I love slow, intentional, from-scratch foods that aren’t overly labor intensive and complicated. This fits the bill perfectly! It has all the deliciousness of the traditional cracker candy or “cracker toffee” without using any convenience boxed foods.
Ingredients for sourdough christmas cracker candy
The ingredient list for these delicious treats is short and sweet…
- 1 batch of baked sourdough discard crackers
- 1 Cup light brown sugar
- 1 cup semi sweet chocolate chips
- 2 sticks salted butter
- 1 tsp pure vanilla extract
- 2-3 Tbsp chopped pecans
making sourdough christmas crackers
To make this Christmas cracker candy, begin by making a batch of these sourdough discard crackers. You will divide the crackers into two batches to fit them on a regular sized baking sheet, so you will want to make this Christmas cracker candy in two batches as well. When making the crackers, mix them up according to the recipe directions, but OMIT the everything bagel seasoning.
Once the crackers are done and have cooled completely, begin making the caramel candy layer. Melt the butter in a skillet over medium low heat. When all the butter is melted, add in the light brown sugar.
Stir the brown sugar and butter together and allow the mixture to come to a low boil. When it begins bubbling, remove it from the heat and stir in the vanilla.
Arrange half of the crackers on your baking sheet on a layer of parchment paper so that they fill the pan in a single layer. Then, pour half of the quick caramel candy over the crackers and use the back of a spoon or a spatula to spread the caramel evenly.
Next, begin melting your chocolate. I put the chocolate in an oven safe bowl and put it in the warm oven to melt while I am making up the caramel sauce. Alternatively, you can also melt it in the microwave in a microwave safe bowl. Cook for 30 seconds at a time, taking it out to give it a stir between intervals so that the chocolate melts evenly. Do this until the chocolate is all melted and smoothe.
Pour half the chocolate over the caramel layer and spread evenly.
Finally, quickly sprinkle the chopped pecan over the melted chocolate layer. Then, place the prepared Christmas candy in the refrigerator to harden for at least two hours. Repeat with the second half of the ingredients for both batches!
When the candy is hardened and ready to be eaten, take it out of the refrigerator and either cut it into small squares or use your hands to break it into bite size pieces. Store in a gallon freezer bag or air tight container in the fridge for up to one week. Enjoy!
FAQ for Christmas cracker candy
- Does Christmas cracker candy need to be refrigerated? Yes. They taste best slightly chilled and have the best texture right out of the fridge.
- Why did my cracker candy turn out soggy? A few things could have happened. First, make sure that you bake your crackers completely and allow them to cool completely before pouring on the caramel and chocolate layers. Second, make sure to use real full fat butter and not a butter substitute. Next, be sure to give them the full two hours of chill time to set up and harden.
- Can I substitute dark brown sugar for the light brown? Yes. You can use dark brown sugar for a more rich, molasses type flavor in the candy.
- Can I add other toppings? Absolutely! Other fun toppings we like to play around with are chopped candy pieces, chopped nuts, sprinkles, white chocolate drizzle, chopped dried fruit, and crushed peppermint.
- Can I substitute unsalted butter for salted? You can use unsalted butter, but you will need to add about 1/4 salt back in with the brown sugar. It adds a nice sweet salty flavor and also helps to stabilize the caramel.
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Sourdough Christmas Cracker Candy
Ingredients
- 1 batch of baked sourdough discard crackers
- 1 Cup light brown sugar
- 1 cup semi sweet chocolate chips
- 2 sticks salted butter
- 1 tsp pure vanilla extract
- 2-3 Tbsp chopped pecans
Instructions
- To make this Christmas cracker candy, begin by making a batch of these sourdough discard crackers. You will divide the crackers into two batches to fit them on a regular sized baking sheet, so you will want to make this Christmas cracker candy in two batches as well. When making the crackers, mix them up according to the recipe directions, but OMIT the everything bagel seasoning.
- Once the crackers are done and have cooled completely, begin making the caramel candy layer. Melt the butter in a skillet over medium low heat. When all the butter is melted, add in the light brown sugar.
- Stir the brown sugar and butter together and allow the mixture to come to a low boil. When it begins bubbling, remove it from the heat and stir in the vanilla.
- Arrange half of the crackers on your baking sheet on a layer of parchment paper so that they fill the pan in a single layer. Then, pour half of the quick caramel candy over the crackers and use the back of a spoon or a spatula to spread the caramel evenly.
- Next, begin melting your chocolate. I put the chocolate in an oven safe bowl and put it in the warm oven to melt while I am making up the caramel sauce. Alternatively, you can also melt it in the microwave in a microwave safe bowl. Cook for 30 seconds at a time, taking it out to give it a stir between intervals so that the chocolate melts evenly. Do this until the chocolate is all melted and smoothe.
- Pour half the chocolate over the caramel layer and spread evenly.
- Finally, quickly sprinkle the chopped pecan over the melted chocolate layer. Then, place the prepared Christmas candy in the refrigerator to harden for at least two hours. Repeat with the second half of the ingredients for both batches!
- When the candy is hardened and ready to be eaten, take it out of the refrigerator and either cut it into small squares or use your hands to break it into bite size pieces. Store in a gallon freezer bag or air tight container in the fridge for up to one week. Enjoy!
This is one of my favorite Christmas goodies to make. Thank you for sharing a sourdough version!