Try this easy recipe for sweet and salty melt-in-your-mouth Pecan Praline Toffee this holiday season. It’s deliciously addicting!
It’s time for us to talk about holiday gift giving. Not the kind of gifts that are purchased in the toy section or ordered online, but the best kind; the kind that come out of your kitchen! Let’s make this holiday season about giving, and what better gift to give than homemade Pecan Praline Toffee? This easy recipe creates a buttery, sweet, and salty toffee that is to die for. Get ready to make someone happy!
- Add printed (or plain) parchment paper to the inside of the packages before placing the toffee inside. This is especially useful if you are using larger sized Rubbermaid TakeAlongs and don’t want to fill the whole entire container with toffee. Tip: avoid tissue paper as this toffee is very buttery and might leave a mark on the tissue.
- After adding the toffee and securing the lid, tie the package with decorative holiday ribbon and a decorative ornament.
- Get your kids involved and they can decorate the containers with stick-on bows and/or holiday stickers. Kids love holiday crafts, and this is a great opportunity to teach them about giving.
NEVER MISS A RECIPE!
This Pecan Praline Toffee recipe was created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser.
Pecan Praline Graham Cracker Toffee
- 15 honey graham cracker sheets approximately
- 2 cups pecan halves
- 1 1/4 cups unsalted butter
- 1 1/4 cups brown sugar packed (light or dark)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Preheat oven to 400°F. Line a 13x18 rimmed baking sheet/cookie sheet with foil and spray with nonstick spray. Lay the graham cracker sheets side by side in an even layer, breaking pieces as needed to fill the pan. Set aside.
Place the pecans in a dry skillet set over medium heat. Cook for about 5 minutes, until fragrant and toasted. Stir frequently and watch carefully so that they don't burn. Transfer the toasted pecans to a cutting board and chop.
In a medium saucepan, combine butter and brown sugar. Bring to a boil, and boil for 3 minutes, stirring frequently. Stir in the vanilla extract, then carefully pour the mixture over the graham crackers. Use a rubber spatula to evenly spread it (work quickly - the toffee will start to firm up). Sprinkle the chopped pecans over the top and place in the oven. Bake for 5-7 minutes, until bubbling. Remove from the oven and sprinkle with sea salt. Cool to room temperature, then transfer the cookie sheet to the refrigerator to cool completely (at least 2 hours). Once chilled, break the toffee into desired pieces.
You can store and serve the toffee chilled or at room temperature.