Salted Pecan Praline Toffee

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

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings + 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 13x18 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

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

Nutrition