I confess. I am a crack addict. Praline Crack Grahams, that is. These sinful treats show no mercy. One bite and you are overwhelmed with desire for more. No matter how hard you resist, you will eat another and another and another until all the Pralines are gone or someone straps your arms to your sides with duct tape.
Some cooks make their “Crack” with saltines as a base. I prefer Graham Crackers as they are stronger and hold the butter nugget toppings better.
Like drugs on the street, Praline Grahams are readily available as they are easy to make. Here’s how I made my last batch.
First and most important, line a large cookie sheet with either foil or parchment paper. I prefer parchment. Stack the Graham Crackers on the sheet. Break off pieces if need be, to entirely fill the sheet. In a small pan, melt sticks of butter with 1 ¼ C of packed light brown sugar. Bring to a boil and stir continuously for 2 minutes. Stir in 1 t vanilla, then pour the frothy mixture over the Graham Crackers, and spread to the edges. Sprinkle 1 ½ C chopped pecans over the coated crackers and pop into a 350 oven for 12 minutes. Allow to cool thoroughly before chipping away to remove the Grahams from the sheet. If they break up in the process, no problem.
Be careful not to sample even one of the toffee-doused crackers or you will eat the entire batch before company comes.
Praline Crack Grahams
Graham crackers (approximately 15 – enough to fill the cookie sheet)
2 sticks Butter – salted or unsalted
1 1/4 cups brown sugar packed
1 teaspoon vanilla
1 1/2 cups chopped pecans