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.

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.

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.


Recipe

Salted Pecan Praline Toffee
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.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.









Buzzy says
In Wilmington, NC we have a commercial package of a similar toffee. You wouldn’t believe the price! I make a similar variation and will be trying this one soon. They are delicious and a favorite of Wilmingtonians!
Celebrating Sweets says
Enjoy! Thanks for stopping!
Lisa Murphy says
I am looking for diff stuff for Jars for chrismas gifts .
Thank you so much .