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Toffee stacked on a white plate.
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 + pieces
Calories 178kcal

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 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.

Notes

You can store and serve the toffee chilled or at room temperature.

Nutrition

Calories: 178kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 53mg | Sugar: 10g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.5mg