This easy pecan praline toffee tastes like it came straight from a Southern candy shop. It’s sweet, salty, buttery, crunchy, and nutty. The best part? It’s so easy to make! No candy thermometer needed.

Pecan praline toffee piled on a white plate next to a red ribbon.

What sets this recipe apart

A twist on a classic: The buttery-nutty flavors of traditional pecan pralines paired with cracker toffee.

No candy thermometer: No need to fuss with a candy thermometer or tricky stages.

Big batch: This recipe make a large amount of toffee which is perfect for sharing during the holiday season. Make a batch of peanut butter balls, too!

Visual recipe overview

*Full recipe below in recipe card*

Graham crackers

Lay out graham cracker on a parchment-lined baking sheet.

Toffee sauce

Make the toffee sauce (butter, brown sugar, salt, and vanilla) on the stovetop.

Layer

Pour the toffee sauce over the graham crackers and spread into and even layer. Top with pecans.

Pieces of pecan praline toffee on a parchment-lined baking sheet.

Bake

Bake for 5 minutes. Cool completely then break into pieces.

My recipe testing tips and notes

Line the baking sheet with parchment paper for easy removal and cleanup.

Before starting the toffee sauce be sure that your graham crackers are on the pan and your pecans are toasted, chopped, and measured. You’ll need to work quickly once the toffee sauce is ready.

After baking it will take a few hours to chill and firm up; plan accordingly.

This makes a great gift or addition to a holiday cookie box.

Closeup of toffee bark topped with pecans and flaky sea salt.

Recipe

Salted Pecan Praline Toffee

This easy pecan praline toffee tastes like it came straight from a Southern candy shop. It’s sweet, salty, buttery, crunchy, and nutty. It's so easy to make! No candy thermometer needed.

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 30 + pieces

Calories: 178kcal

Author: Allison Mattina

Ingredients

▢ 16 honey graham cracker sheets, approximately
▢ 2 cups (190g) pecan halves
▢ 1¼ cups (170g) unsalted butter, cut into pieces
▢ 1¼ cups (275g) packed brown sugar, packed
▢ ¼ teaspoon salt
▢ 1 teaspoon vanilla extract
▢ flaky salt, for garnish

Instructions

Preheat oven to 400°F. Line a 13×18 rimmed baking sheet with parchment paper and lightly spritz it 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, brown sugar, and salt. Bring to a boil, and boil for 2 minutes, stirring frequently. Stir in the vanilla extract, then carefully pour the mixture over the graham crackers. Use an offset spatula to evenly spread it (work quickly – the toffee will start to firm up). Sprinkle the chopped pecans over the top.
Bake for about 5 minutes, until it's just starting to bubble throughout. Remove from the oven and sprinkle with flaky salt. Cool to room temperature, then transfer the baking sheet to the refrigerator to cool completely (at least 2 hours). Once chilled, break the toffee into pieces.