If you’ve recently changed to a gluten-free diet, one thing you may soon realize is that gluten-free saltines, that are good, don’t exist. So, it’s really difficult to create this beloved Christmas Crack Candy. Until I realized that PRETZELS might be just as good. I mean, what’s not to love about pretzels, toffee and chocolate? I thought it might just be a match made in Heaven.
And … turns out it is! This will fill all the sweet spots during your holiday season. It’s salty, crunchy, sweet and creamy. Everything we want in a good candy. And, the best part is that your friends will never know it’s gluten-free.
I start with a half-sheet baking pan. If you don’t know what that is, you can find them here. I like them for several reasons, the biggest one being they don’t twist and bend like so many baking sheets on the market. These are strong and stay perfectly flat at any temperature. This is important when you have liquid toffee covering the entire sheet pan.
I used pretzel sticks for this candy because they can be placed on the pan in a more dense fashion. If you use pretzel shapes, you will have to crush the first so that they lay in one layer on the pan and there aren’t a lot of gaps that wouldn’t have pretzels in it once the toffee is poured.
[tasty-recipe id=”4380″]