Pecan Chocolate Candy
This sweet and salty homemade Christmas candy is a classic recipe that is made with saltine crackers, homemade toffee, sweet chocolate and crunchy pecans!
Ingredients:
Ingredients:
35-40 saltine crackers or graham crackers
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups semi-sweet chocolate chips
1 ½ cups Fisher chopped pecans
Meanwhile, using a candy thermometer, melt butter, brown sugar and salt in a small saucepan over medium-high heat. Bring to a boil and boil for 2 to 3 minutes (you want the mixture to reach 275°F to 280°F - I recommend using a candy thermometer for optimal results).
Immediately remove from heat and stir in vanilla. Quickly pour mixture over crackers and spread evenly with a spatula.
Transfer the baking pan to the oven and bake for 5 minutes. Remove from oven.
Meanwhile, melt the chocolate in a microwave-safe bowl. Cook in 30-second intervals, stirring between each cook time, until the chocolate has melted.
Sprinkle pecans on top and gently press into the chocolate. Let the crackers cool to room temperature then move to the refrigerator and cool for a minimum of 2 hours.
Once chilled, remove from pan and gently peel the parchment paper/foil away, being careful not to tear the foil. Cut/break the candy into pieces with your hands or a chef’s knife.
Store in airtight container in the fridge for up to a week.
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups semi-sweet chocolate chips
1 ½ cups Fisher chopped pecans
Directions:
Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or non-stick foil. Line up crackers in a single layer in rows on foil.
Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or non-stick foil. Line up crackers in a single layer in rows on foil.
Meanwhile, using a candy thermometer, melt butter, brown sugar and salt in a small saucepan over medium-high heat. Bring to a boil and boil for 2 to 3 minutes (you want the mixture to reach 275°F to 280°F - I recommend using a candy thermometer for optimal results).
Immediately remove from heat and stir in vanilla. Quickly pour mixture over crackers and spread evenly with a spatula.
Transfer the baking pan to the oven and bake for 5 minutes. Remove from oven.
Meanwhile, melt the chocolate in a microwave-safe bowl. Cook in 30-second intervals, stirring between each cook time, until the chocolate has melted.
Sprinkle pecans on top and gently press into the chocolate. Let the crackers cool to room temperature then move to the refrigerator and cool for a minimum of 2 hours.
Once chilled, remove from pan and gently peel the parchment paper/foil away, being careful not to tear the foil. Cut/break the candy into pieces with your hands or a chef’s knife.
Store in airtight container in the fridge for up to a week.
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