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Bite size Christmas cracker candy--made with oyster crackers--in a bowl.

Bite-Sized Christmas Cracker Candy

This version of Christmas cracker candy is made with oyster crackers for a bite-sized treat. The chopped almonds and brown sugar syrup give it a lovely toffee flavor.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 cups

Ingredients

For the Candy

  • 1 cup butter (8 ounces; 226 grams)
  • 1 cup light brown sugar (7 ½ ounces; 212 grams)
  • 1 (9 ounce) bag large oyster crackers, see note
  • 1 (6 ounce) can lightly salted almonds, chopped

For the Topping

  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips (about 6 ounces; 170 grams)

Instructions

  1. Preheat oven to 350°F. Line a large (18x13-inch) baking sheet with parchment paper or greased foil.

  2. In a medium heavy bottom saucepan, combine the butter and brown sugar. Bring to a boil over medium-high heat, stirring constantly. When it reaches a boil, cook for two minutes. Use a timer for this step. You don’t want the syrup to burn.
  3. Carefully remove the pan from the heat. Stir the oyster crackers and chopped almonds together with the syrup. You can do this in the pan if it’s large enough or in a large heat-proof bowl.
  4. Spread the mixture evenly onto the prepared baking sheet.
  5. Bake for eight minutes. The syrup should bubble gently.
  6. While the candy bakes, stir together the granulated sugar and cinnamon in a small bowl.

  7. Remove the pan from the oven. Sprinkle the cinnamon-sugar and chocolate chips evenly over the crackers. Let sit for about three minutes or until the chocolate chips soften. Stir gently to coat the crackers with the melted chocolate chips.

    If the chocolate chips didn’t soften, place the pan back into the warm oven for a few minutes.

  8. Let the candy cool. Transfer to a container with a lid and store for up to one week.

Recipe Notes

Oyster Crackers: Large oyster crackers work best. At the time I shared this recipe, Premium brand oyster crackers are my favorite to use in this recipe.