Monday, April 30, 2012

Praline Delights

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!

4 comments:

  1. Actually, the full recipe filled two jelly-roll pans. You could easily cut it in half.

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  2. I 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.

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  3. Well now I want to know the saltines and crushed almonds variety as well!

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  4. I was wrong...it is Club Crackers
    Line 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!

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