The BEST and easiest Toffee Bark – With the flavors of butter, toasted pecans and brown sugar, this sweet and salty melt-in-your-mouth toffee is 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!

I should warn you that this toffee is seriously addicting. I can’t be left alone with it. One bite leads to another, and another, and another… Once you try it you’ll see why.

In addition to being tasty, this recipe is also easy.

Unlike traditional toffee, there is no candy thermometer needed. Simply layer graham crackers on a rimmed baking sheet, pour over a mixture of butter and brown sugar, top with pecans, and bake in the oven. That’s it! This toffee is softer than traditional toffee with a buttery caramel-brown sugar flavor. It is sprinkled with just the right amount of sea salt which helps balance all the sweetness.

I started making this toffee several years ago and I continue to make it every holiday season. One recipe makes a big batch, which is perfect for gift giving (and sneaking a few pieces while assembling the gifts).

Once the toffee cools, you can break it into pieces and package it up for friends, family, and neighbors. I package this toffee in Rubbermaid TakeAlongs containers. They come in a variety of sizes and shapes, and they have tight fitting lids which keeps food secure (no spilled toffee around here!). You can even purchase Holiday Rubbermaid TakeAlongs in a variety of holiday colors and prints.

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Recipe

Pecan Praline Graham Cracker Toffee

This melt-in-your-mouth toffee is sweet and salty with a deep brown sugar flavor and a topping of toasted pecans. It comes together in minutes, no candy thermometer needed!

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: + pieces

Calories: 178kcal

Author: Allison Mattina

Ingredients

▢ 15 honey graham cracker sheets, approximately
▢ 2 cups pecan halves
▢ 1 ¼ cups unsalted butter
▢ 1 ¼ cups brown sugar, packed (light or dark)
▢ 1 ½ teaspoons vanilla extract
▢ ¼ teaspoon sea salt

Instructions

Preheat oven to 400°F. Line a 13×18 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.