1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tbsp whipping cream
1 tsp vanilla extract
1/4 tsp kosher salt
Preheat oven to 350°. Bake pecans in a single layer in a shallow
pan 10 minutes or until toasted and fragrant, stirring halfway through.
Line a 15- x 10-inch jelly-roll pan with aluminum foil or
parchment paper; lightly grease foil. Arrange graham crackers in a single layer
in prepared pan, slightly overlapping edges.
Combine sugar, butter, and cream in a medium-size heavy
saucepan; bring to a boil over medium heat, stirring occasionally. Remove from
heat, and stir in vanilla and pecans. Pour butter mixture over crackers,
spreading to coat.
Bake at 350° for 10 to 11 minutes or until lightly browned and
Immediately sprinkle with salt, and slide foil/paper from pan
onto a wire rack. Cool completely (about 30 minutes). With a knife, cut into
Chocolate-Pecan-Caramel Bar Variation: Prepare recipe as
directed until removal from oven. Once removed from oven, top warm bars with 1
cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over
bars, then sprinkle with salt and proceed with recipe as directed. Chill 20
minutes before serving.