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:
Actually, the full recipe filled two jelly-roll pans. You could easily cut it in half.
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.
Well now I want to know the saltines and crushed almonds variety as well!
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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