The traditional saltine cracker toffee with a Mexican twist; this Chile Almond Christmas Crack has a dark chocolate layer with chile powder and almonds.
There are so many things I look forward to every holiday—decorating the tree, the town aglow with lights, Christmas cards, eggnog, crack.
No, no, not that kind.
If you run in a more boojee crowd you may not be familiar with the brittle, buttery candy comprised of saltine crackers, sugar, and chocolate, but you should be.
Everyone knows the combination of crunch, plus salt, plus chocolate, plus caramel is the shit. Now add an underlying layer of heat from cinnamon and cayenne pepper topped with toasted slivers of almonds and you’ve got something insanely good.
Unfortunately, this holiday candy is ridiculously easy to make but if you can keep your paws off the stuff it makes excellent hostess gifts, teacher gifts, postman gifts, you name it. Or you can just ration it off in little baggies and hoard it in a secret hiding place…. you know like the real stuff.
Here’s how you make crack….. (that joke never gets old). Make a single layer of saltines on a foil-lined, very well sprayed baking sheet. If you don’t do those first two steps you will curse me and I don’t like profanity.
Now we are going to cover the crackers with a super simple toffee… loads of butter + dark brown sugar (oh, and vanilla, cinnamon, and cayenne pepper to gussy up our crack).
Pop this in the oven for a few minutes until the crackers and caramel have merged into crispy toffee heaven. Now sprinkle on the chocolate.
Let that sit a couple of minutes until the chips start to melt then spread it evenly to cover the crackers. Sprinkle a few toasted almond slices into your mouth then use the rest to decorate the crack. The flaky salt goes on last and then the hardest part—wait until it hardens. After a couple hours at room temperature or an hour in the fridge, break into pieces and eat the whole damn pan! Just kidding, don’t do that, that’s what they call OD’ing in certain circles.
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