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!
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!