I found this recipe not too long ago and for the life of me I can’t remember where. I’m sure it was one of the cooking blogs I follow…but I can’t recall which one. It might have been mommyskitchen.net. She’s got a lot of fun stuff over there. I say all that to say this. You’ve gotta try Christmas Crack!!
It’s so good and sure does live up to its name cuz this stuff is addicting!! It makes quite a bit…
I filled up two gallon sized zip-top bags. It’s great for parties…one of those things that people will mindlessly munch on while chatting or take it to a cookie/treat exchange! Adults and kids alike will love it!
Constant stirring as you make the caramel mixture gives you a finished candy that’s closer to the texture of pralines than English toffee. You have a deep caramel flavor, but the bites are fairly soft and easy to chew. The crispiness comes from the crackers themselves.
You can get fancy and sprinkle nuts, coconut flakes, or holiday-colored sprinkles on top if you want, but I’m a purist when it comes to my Christmas crack. I like it just as is.
The only thing I might consider is a sprinkling of crunchy Maldon sea salt on top of the chocolate to make them even more crunchy and salty. But I’m fearful that if I do that, I might not stop eating them!
To Make this Recipe You’Il Need the following ingredients:
1 12.8-ounce box Rice Chex cereal
1 12-ponce box Golden Grahams cereal
1 7-ounce bag shredded coconut
1 4-ounce bag slivered almonds
1 1/2 cups butter (3…yes 3…sticks of butter)
2 cups sugar
2 cups corn syrup
Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl.
Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the “soft ball” stage…about 234 degrees on a candy thermometer.
Pour over cereal mixture and stir until all is well coated.
Pour mixture out onto 2 large cookie sheets to cool.
Stir it around occasionally to prevent clumping. Store in an airtight container.
Last Step: Don’t forget to share!