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Sea Salted Cinnamon Graham Cracker Pralines

These Sea Salted Cinnamon Graham Cracker Pralines are a decadent buttery graham cracker cookie topped with the flavors of Southern pralines. They’re simple to make using graham crackers for the crust that’s smothered with a gooey caramel pecan mixture before baking. After cooling, cut apart and enjoy.

Sea Salted Cinnamon Graham Cracker Pralines

Easy Sea Salted Cinnamon Graham Cracker Pralines Recipe

Graham cracker cookies are another one of those beloved old school treats that often make their appearance during the holiday season.  Being a lover of all things caramel, I tend to stick to that flavor profile when making these cookies. However, I have known some cooks to add chocolate. It’s no secret we love our pecans in the South, so that’s my personal preference for these graham cracker pralines. Almonds or English walnuts would be great substitutes, if that suits your preference. Chill these graham cracker pralines until they’re fully set before separating the graham crackers into pieces and cutting into rectangles or triangles.

Sea Salted Cinnamon Graham Cracker Pralines

How to Make the Best Sea Salted Graham Cracker Pralines Recipe

  • Ingredients you’ll need to make homemade Sea Salted Cinnamon Graham Cracker Pralines: Whole graham crackers, butter, light brown sugar, chopped pecans, sea salt, pure vanilla extract, English toffee bits (bits-o-brickle) and ground cinnamon.
  • Kitchen tools you’ll need: A rimmed baking sheet or jelly roll pan, measuring cups and spoons, a heavy bottomed saucepan, sharp knife and cutting board, a nut chopper, cooking rack and off set spatula for spreading the praline pecan mixture over the graham crackers.
  • How do you make graham cracker pralines? It’s important to use a rimmed baking sheet, laying the graham crackers side by side. On the stovetop, melt together the butter and brown sugar with sea salt and cinnamon then add the vanilla and pecans. Spread the hot mixture evenly over the graham crackers, then bake per the recipe. Cool to room temperature then chill in the refrigerator to set and cut into pieces.
  • The toffee bits used for this recipe aren’t chocolate coated. They’re typically found with the baking chips and ae sometimes called English toffee bits or bits-o-brickle.
  • I use regular graham crackers for this recipe but you could use cinnamon flavored, if you like. When doing so, you could omit the cinnamon in the praline pecan mixture.
  • Let the praline bark cool completely, then remove from the pan to a cutting board. Use a sharp knife to cut into the shape you like.
  • Store Sea Salted Graham Cinnamon Cracker Pralines in an airtight container at room temperature for up to one week.
Sea Salted Cinnamon Graham Cracker Pralines

More Easy Praline Sweet Treats to Make

Being a fan of all things praline, I’m delighted to share even more ways to enjoy this heavenly concoction. More recipes you may also like to make:

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Sea Salted Cinnamon Graham Cracker Pralines

Prep Time15 minutes
Cook Time10 minutes
Cooling time4 hours
Total Time4 hours 25 minutes
Course: Candy, Dessert
Cuisine: American
Keyword: cinnamon-grahama-cracker-pralines, easy-pralines, gaham-cracker-pralines
Servings: 48 pieces
Calories: 93kcal
Author: Melissa Sperka


  • 12 whole graham crackers
  • 1 cup butter
  • 3/4 cup light brown sugar
  • 1 tsp sea salt divided
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 1/2 cup pecan pieces
  • 1/4 cup English toffee bits


  • Preheat the oven to 350°F. Line a cookie sheet or jelly roll pan with parchment paper or aluminum foil leaving enough overhang to easily lift from the pan. If using foil, generously butter.
  • Lay the graham crackers side by side without overlapping.
  • On the stovetop in a heavy bottomed saucepan, melt together the butter, light brown sugar and 1/4 tsp sea salt. Once melted, bring to a boil and cook for 2 minutes stirring constantly over medium heat.
  • Remove from the heat and add the ground cinnamon, vanilla and pecan pieces. Stir until combined.
  • Pour the hot mixture over the graham crackers spreading until all are covered. Sprinkle the top with 1/4 cup toffee bits.
  • Bake for 10 minutes until bubbly. Remove from the oven and sprinkle with the remaining sea salt.
  • Place onto a cooling rack to cool completely, then chill.
  • Use a sharp knife to cut into desired shapes.
  • Store at room temperature tightly sealed for up to one week.


Serving: 1serving | Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Is there a way to incorporate bourbon to the sauce without throwing off the setting up stage?

    1. Hi Tiffany, it’s a great question, I haven’t tested it. That said, a small amount (like 2-3 Tbsp) would likely do fine but, I wouldn’t get too heavy handed. If you try it come back and let us know how it goes.

  2. It would have been a big nice tip if you had noted in the recipe how quick the mixture hardens up. I had to make two batches of the mixture due to not being able to cover the crackers completely due to it hardening.

    1. It should never harden that quickly, unless it was cooked longer than 2 minutes which took it to candy stage. The cooking time isn’t optional, if you cook this candy topping beyond soft ball stage there is no way to correct it, it will harden. That’s clearly what happened. Only cook the mixture for 2 minutes as it says in the recipe.

      1. 5 stars
        I completely agree with your reply. This simple & quick treat is fantastic!🏆💯 I’m looking forward to trying some more of your recipes. THANK YOU for all of the hard work that has clearly been invested into making your website a pleasant & uncomplicated place for fellow foodies to find some good ol’ fashioned cookin’ inspiration!👩🏼‍🍳

    2. Is it possible that you overcooked the sauce? Anytime sugar is in a sauce, the cooking time must be followed exactly as instructed in the recipe. I’m sure that most (if not all) bakers have made a mistake while making a new recipe that took a few tries until they figured out what the problem is. It took me 3-4 frustrating fails the first time I tried making candy (hard suckers, peanut brittle, etc), because candy making requires precise cooking times too, & just like the sauce in this recipe, if it’s even slightly overcooked it can’t be corrected. Anyway, I hope you’ve tried this recipe again, since posting your comment, & that you ended up with positive results. It’s a great recipe. It’ll be really easy to make once you figure out what went wrong before. When I mess up, I find it helps to go over the recipe to make sure I didn’t miss anything in the directions, & that I measured the ingredients correctly.🙃

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