XMAS in July Crack

Christmas Crack (aka “saltine cracker toffee” or “easy cracker candy”)

Yesterday was July 25, aka Christmas in July, aka an excuse to break our some holiday recipes without having to wait until December!! SOooo we made some Christmas crack, with super easy homemade almond flour crackers.

==Xmas Crack==

-about 20 saltine or ritz-style crackers (Schar makes a gf version!), 1 cup pretzels /pretzel sticks (glutino makes a gf version), graham crackers, or almond crackers (or our super easy homemade cracker in previous post)

-1 cup vegan butter (or sub for real butter if you eat dairy)

-1 cup coconut sugar/brown sugar/brown erythritol (did not work with allulose)

-1 1/2 cups df/v chocolate chips

-optional toppings: chopped nuts, sprinkles, etc - we used some chopped pecans and flakey sea salt on one half and left the other plain

-Preheat oven to 350F

-spread crackers on foil/parchment lined tray (foil lets you fold up the sides/edges!)

-melt butter/vegan butter and sugar in a small saucepan over low heat, then bring to rapid boil, & cook 5-6min (or 300F with a candy thermometer)

-immediately pour over crackers

-bake for 5-6min

-remove from oven and let cool until bubbling stops, sprinkle with chocolate chips and let sit about a minute for choc to melt, then spread choc over toffee

-sprinkle with chopped nuts or sprinkles or flakey sea salt if desired

-let cool then snap or cut into pieces & enjoy!

-store in airtight container so the toffee doesn’t get sticky

OPTIONS/SWAPS:

I meant for this to be a long form video, showing you all the swap options, but thanks to a huge power failure, and a crazy week here, I’ve shortened it into a 2 part short.

-I have tried many versions to make it sugar-free, and also to make it df/vegan but without using store-bought vegan butter, and it’s much more difficult. The emulsifiers/additives in the vegan butter keep the fats from separating out. The test I did with our homemade vegan butter separated a bit (not too bad), and can be helped by adding a pinch of xanthan gum.

-Coconut oil as swap did not work - it completely separates.

-BUT I do have another recipe for a non-vegan butter version, using coconut milk, that uses a candy thermometer. The steps are a bit different, but the resulting crack is really delicious (my husband didn’t believe me it was vegan). Let me know if you’d like that one, and I can make a video for that.

Almond Crackers

https://www.mindfulbakehouse.com/post/easy-almond-flour-crackers-glutenfree-vegan

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