Coconut Sugar: I use coconut sugar instead of brown sugar in my caramel sugar mixture to make this crack candy Paleo friendly! It has the same deep flavor but is a natural alternative.
Storage: This Christmas crack recipe is best stored in the refrigerator. It will keep for up to one week in the refrigerator. You can also freeze it for up to 3 months and let it thaw for 10 minutes before eating.
Living Cookbook Crack
You are going to want to put this Christmas crack toffee on your MUST MAKE list this year. It takes SWEET and SALTY to a whole new level and it only takes 5 ingredients and 15 minutes to make!
You had me at crack, lol! Heading out to try to find this paste today. Hopefully not too difficult a task here in Ottawa, Canada. Just wondering, is this a noodle dish that a runny egg would be good over?
This Christmas Crack recipe is sweet, salty and super easy to make with crunchy crackers, buttery toffee and melted chocolate. Made with just 4 ingredients and takes less than 15 minutes to make! Includes 7 variations and the perfect simple baking project for the holidays. Gluten-free, vegan, dairy-free with paleo, grain-free, low carb and keto options.
What we love about making your own Christmas crack candy is that you can customize them with whatever you like or have on hand. This healthy Christmas Crack can easily be made grain-free, paleo, low carb, keto and vegan.
How to freeze: Once your saltine candy has cooled down, simply break them apart and place the baking pan in the freezer for 20 minutes or until firm. Transfer the crackers to an airtight container or a large ziptop bag and store in the freezer for up to 2 months.
This Christmas Crack recipe is sweet, salty and super easy to make with crunchy crackers, buttery toffee and melted chocolate. Made with just 4 ingredients and takes less than 15 minutes to make! Includes 7 variations and the perfect simple baking project for the holidays. Vegan, dairy-free, gluten-free with options for paleo, low carb, keto and vegan.
Arrange the crackers in the bottom of the pan in a single layer, with no overlapping. Combine the butter and sugar in a medium saucepan over medium heat, and bring to a boil, while whisking / stirring occasionally.Once boiling, reduce heat to medium low and allow to gently boil, while whisking vigorously for 3-4 minutes, until the mixture is a rich brown and resembles caramel. Remove the pot from the heat then immediately whisk in vanilla and salt.
Meanwhile, melt the chocolate in a heat-safe bowl, over a double-boiler or in the microwave in 20-second increments, stirring well in between.Once the crackers are ready, let cool for 1-2 minutes until the bubbling stops. Pour the melted chocolate on top and use an angled spatula or butter knife, only as needed to spread the chocolate evenly over the caramel.
How to freeze: Once your cracker toffee has cooled down, simply break them apart and place the baking pan in the freezer for 20 minutes or until firm. Transfer the crackers to an airtight container or a large ziptop bag and store in the freezer for up to 2 months.
My recipe of these crack pretzels have been sitting for 72 hours and still liquid in the gallon plastic bag! I followed all directions correctly, used canola oil, have made them in the past with no trouble! What could be wrong, should I trash them?
But the cookbook is more about the lifestyle than the food. After all, this is the woman who pitched a tent inside her New York apartment and hosted a campout. Again, see life recipe. Fun plus campfires, sleepovers and spontaneity equals crack pie.
If there'e one sweet treat you make for Passover this year, let it be this chocolate toffee bark. Made with matzo crackers, toffee, melted chocolate, pecans and sea salt, it's called 'crack' because it's insanely addictive (get it? crack-ers). The recipe is based on cookbook author Marcy Goldman's famous Caramel Matzo Crunch recipe, and the saltine or soda cracker version (sometimes called "Christmas Crack") that's been around for ages. The beauty of it is that it's easy to make -- no candy thermometers, special equipment or tempering of chocolate required.
I could extol the many virtues of coconut oil, but alas I shall leave that for another blog post. One of our new favorite uses of coconut oil is making this ridiculously addictive cocoa crack. Trust me, this healthy chocolate candy will not last long in your freezer if you have a family!
Instant pot crack chicken got its name because it is so good, you cannot just eat one serving! Come and see why this instant pot crack chicken recipe is our most popular Instant Pot Frozen Chicken Recipe.
You can lighten up Instant Pot crack chicken recipe by using reduced-fat cream cheese and omit the bacon. Either way, it will still have a great flavor, thanks to the ranch seasoning. Also, if you love ranch, you may want to check out my recipe for Buttermilk Ranch Chicken Tenders.
Instant pot crack chicken got its name because it is so good, you cannot just eat one serving! Come and see why this instant pot crack chicken recipe is our most popular Instant Pot Frozen Chicken Recipe.
Preheat oven to 350 degrees F. Cream together butter and sugar until it is nice and creamy. Mix in 1 egg yolk at a time and vanilla extract. Add flour, baking soda, cream of tarter, and salt until cookie dough is completely mixed. Be sure to scrape down the bowl to be sure everything is mixed. Using a medium scoop, form dough balls and roll them in sugar crystals. Place cookie balls on a cookie sheet lined with parchment paper 2 inches apart from one another. Be sure not to flatten the dough. Bake for 12-14 minutes until the surface of each cookies have a cracked like texture. Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack. Enjoy!
We recommend cooling this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you break the candy. If you need to freeze, let the crackers warm up for about 10 minutes before cracking.
4. Return shredded chicken back to the Instant Pot. Stir in with spinach and add the bacon crumbles. Give a quick stir and reheat until spinach is just wilted and the sauce is smooth. Letting the ingredients sit for a few minutes will allow the sauce to thicken. Serve the Instant Pot crack chicken soup warm and enjoy!
This Instant Pot crack chicken soup keeps well in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stove with a few drops of water to loosen the soup. You can also freeze the soup for up to one month.
We love crack chicken so much that I have made it in various ways. If you are like me and want to branch out to more recipe ideas, here are our tried and true. If you love this Chicken recipe, you will also love these recipes:
This is a recipe for probably the most famous type of bread in Denmark. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread.
Outside Denmark, there are different varieties of this bread. The Danish version of rye bread is typically less sweet and has a harder crust. Rye bread is typically one of the things, from the Danish kitchen, that Danes living abroad are missing the most.
Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. We normally add a little gravy browning to give the bread a more brown color. This should not add any taste to the bread so this can be omitted if you like.
My Swedish great grandma would go out early in the morning, catch fish, and make ryr bread all before the sun came up to start milking the cows! Hers ryebread was a much smoother, dense, but fluffy recipe without visible cracked grains. I believed she also used molasses. This recipe seems so similar but is very different in texture/color. Hers was a dark brown and felt more like ponds cake in your mouth. Any suggestions or alternatives to make it more like hers?
Hi Kim! I made the bread twice and it came out really good. My boyfriend's mom bought the ikea mix bread and I was looking to do something similar and it indeed was. I couldn't fined cracked rye kernels so I used spelt grains instead and it came out great. Thank you for this lovely recipe!
Thank you for the recipe. This is my first time using sourdough.I live in the UK and did not manage to get cracked rye so just used non-cracked rye instead. I used a sourdough starter and fed for a week and it seem to look how it should and appeared active but the dough did not rise in the bread pan before before baking even though I waited much longer than the recipe suggested.
Thank you for publishing your recipe. I had a bread similar to this one in Chile recently, from a Bavarian bakery and loved it. I can find Rye kernels or flakes here at hone in the US, but not cracked kernels. Which would be better to use? Also is it really 2 tablespoons not teaspoons of Salt?
Two tbls of salt was too much. Bread looked fine, but was much too salty. Going back to two tsps salt. Also, I used rye kernels and chopped them in the blender. From the look of the bread, thatworks fine in place of cracked rye.
Hello, I went to Denmark and absolutely loved your bread. Now THAT is real bread! One question; if I don't have cracked rye and wheat available, can I use other seeds instead, like pumpkin, sesame, chia, etc? Thanks!
Fantastic!! It worked perfectly, even if instead of cracked wheat (I did not have it) I used coarse bulgur, and instead of the proper syrup I used treacle (I live in England). I also used a mixed-seed combination (pumpkins, flax, sesame, sunflower)The texture of the bread was excellent. It was my first attempt at a "just sourdough" bread and I am delighted by the result. (my friend gave me the starter and it kept growing so when I saw your recipe using 4dl of starter I thought "I am trying this").Thank you!! 2ff7e9595c
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