It’s time for February’s Crack of the Month! I set a goal to create a new version of my famous Christmas Crack recipe each month in 2017. My first version was the tasty Valentine’s Day Crack, but it’s time for another holiday-themed crack candy. This month I am adding the flavor of Jameson Irish whiskey to my standard crack recipe. Go big or go home, right?!
The chocolate and butter flavors of crack candy are very strong, so the flavor of the Jameson is faint but it’s there. You could try using more whiskey and reducing it on the stove before adding it to the butter and sugar mixture. I was worried about adding too much liquid to the candy, so I stuck with just a half a cup. If you experiment with ratios, please let me know how it turns out!
I found these shimmery gold confetti sprinkles at the craft store. I didn’t want to go full rainbow sprinkles, so these guys are supposed to symbolize the pot of gold at the end of the rainbow.
I know that there are some of you who think adding Jameson to a candy recipe is sacrilege, so you can feel free to make a batch of my regular crack candy and enjoy a few pieces with two fingers of whiskey. To each his own. For the rest of us, here’s the recipe:
- 1 c. butter, cut into pads
- 1 c. dark brown sugar
- 1/2 c. Irish whiskey
- Club crackers
- 12 oz. of semi-sweet chocolate chips
- sprinkles (optional)
- Add sugar and whiskey to a saucepan. Heat over high heat until the mixture begins to bubble. Continue to heat at a low boil for 2 minutes. Add the butter and bring to a full boil. Boil for 4 minutes.
- While it boils, line a jelly roll pan with foil. Add a layer of Club crackers to the jelly roll pan.
- Pour the butter mixture over the crackers. Bake the crackers in a 350 degree oven for 10 minutes.
- Remove the crackers from the oven and top them with a bag of chocolate chips. Let the chips melt, then spread the chocolate over the crackers. Let cool, then place in the freezer for 1-2 hours. Remove from the freezer, and crack the candy into bite sized pieces.