PRALINE DELIGHTS
1 box graham crackers (the ones that separate into 2 1/2 x 1 1/2 pieces)
2 sticks butter or margarine (I used butter)
1 cup brown sugar
1 tsp vanilla
1 1/2 to 2 cups pecan halves
Place graham crackers close together on jelly roll pan. Place 1-2 pecans on each cracker and set aside. (I made one pan using chopped pecans and sprinkled them on the crackers that way instead - it was almost better than the whole pecans)
In a saucepan, melt butter with brown sugar. Bring to a boil until the butter is dissolved and add vanilla. Spoon mixture on graham crackers (doesn't have to cover completely - will spread out in oven). Bake for 10 minutes at 350.
Remove from oven. Cool in pan for 3-4 minutes - then separate the sections. It works to use a small metal spatula to separate them.
Enjoy. They're REALLY REALLY good when they're still hot!
Actually, the full recipe filled two jelly-roll pans. You could easily cut it in half.
ReplyDeleteI make similar delicious ones using saltines and crushed almonds. They always go over big. Now I'm anxious to try the graham cracker/pecan variety.
ReplyDeleteWell now I want to know the saltines and crushed almonds variety as well!
ReplyDeleteI was wrong...it is Club Crackers
ReplyDeleteLine the jelly roll pan with Club crackers.
1 c. butter
1 c. white sugar
Boil 2 minutes, stirring constantly
Cover crackers.
Sprinkle almonds on top
Bake 375 for 7 min.
Cut immediately and remove from pan
I find the gooier the better, and the next day they are even more yummy.
I'm going to try the praline recipe too! Looks good!