Description
This delicious chocolate drizzled candy combines the crunch of oyster crackers with the richness of chocolate, making it a perfect sweet treat!
Ingredients
Scale
- 10–12 ounces oyster crackers
- 1 cup unsalted butter
- 1 cup light brown sugar, (packed)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped nuts, (any variety)
Instructions
- Lay a large piece of parchment or wax paper on the counter.
- Place a large stockpot over medium heat. Attach a candy thermometer to the side, making sure the tip reaches the bottom of the pot.
- Add the butter, sugar, and salt.
- Bring the sugar mixture to a rolling simmer, stirring the entire time. Continue gently stirring as it boils to keep the butter and sugar from separating, until the temperature reaches between 300-305 degrees F. If the butter and sugar separate, the candy will not have the proper texture. Be careful; boiling sugar can be dangerous!
- Once you reach the desired temperature, immediately turn off the heat. Stir in the vanilla. Then gently pour in the oyster crackers and stir to coat well.
- Carefully, pour the crackers out on the parchment paper. Use a spatula to quickly separate the pieces, so they dry individually.
- If your candy thermometer is accurate, and you have reached the proper temperature, the candy will dry and harden on its own. It will have a light glossy sheen. If it stays sticky or looks crystalized, your candy thermometer is probably inaccurate. You can fix this by moving the candy onto a parchment paper lined baking sheet. Bake in a single layer at 450 degrees F for 5 minutes.
- Once the candy is completely cool, melt the chocolate chips. Either place them in a double-boiler over low heat, stirring until melted, or place in a microwave-safe bowl, and nuke in one minute increments, stirring in between until completely melted.
- Place the melted chocolate in a plastic zip bag. Snip a tiny piece off one corner to create a piping bag. Then use the bag to drizzle chocolate over all the candy.
- While the chocolate is still soft, sprinkle the chopped nuts over the top. Let the chocolate dry until hard.
- Once the chocolate is hard, break the candy apart and store in an airtight container for up to 2 weeks.
Notes
- Ensure to carefully monitor the temperature while cooking the sugar to avoid burning.
- Storing in an airtight container helps keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg