Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 2 cups pecan halves
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 12 sheets of graham crackers
- 1/4 teaspoon sea salt (optional, for sprinkling)
Feel free to substitute the pecan halves with walnuts if you’re feeling adventurous or if that’s what you have on hand. My pantry is often a treasure trove of surprises, and one of my favorite things about cooking is adapting recipes based on what’s available.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Arrange the graham crackers in a single layer on the baking sheet, making sure to cover the entire surface.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a gentle boil, letting it bubble for about 3 minutes until it thickens slightly.
- Remove from heat and stir in the vanilla extract and cinnamon. This step always reminds me of the fragrant kitchens of my youth, where spices were as essential as air.
- Pour the mixture evenly over the graham crackers, using a spatula to spread it to the edges.
- Sprinkle the pecan halves evenly over the top, pressing them gently into the caramel mixture.
- Bake in the preheated oven for 10-12 minutes until the caramel is bubbly and the pecans are lightly toasted.
- Remove from the oven and let it cool completely before breaking into pieces. If you have a sweet tooth like mine, you’ll find this step requires some patience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International