These Sea Salted Cinnamon Graham Cracker Pralines are a decadent buttery graham cracker cookie topped with a twist on classic Southern pralines. They’re simple to make using graham crackers to form the crust that are then smothered with the gooey caramel topping filled with pecans and baked. The only hard part about this recipe is waiting for them to cool enough to eat.
Graham cracker cookies are another one of those beloved old school treats so, I wanted to share my take on them with you. Being a lover of all things caramel, I tend to stick to that theme when making these. 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 you prefer. Chill these graham cracker pralines until set before separating the graham crackers into pieces and cutting into rectangles or triangles, then enjoy a sweet taste of the South with very little effort.
You may also like: Pecan Praline Thumbprints,Praline Cake Squares and Chocolate Cheesecake with Praline Sauce.
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Helpful Kitchen Items:
Sea Salted Cinnamon Graham Cracker Pralines
Servings: 48 pieces
Ingredients
- 12 whole graham crackers
- 1 cup [2 sticks] 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
Instructions
- 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.
Tried this recipe?Mention @melissassk or tag #melissassk!
Carol at Wild Goose Teaw says
Oh my goodness I can’t believe what a awesome dress up this is for plain ol’ graham crackers. They are ready to go to the ‘prom’
in this outfit. I live up North and I prefer pecans too. Lol
Melissa says
Indeed they are. ☺
Melissa says
Indeed they are. ☺
jo collins says
Melissa, could apple sauce be substituted for the butter?
Thanks. jo collins
Melissa says
Hi Jo, in this case, I don’t think so. When baking into a cake or sweet bread yes, but, not when making pralines. Great question!
Jenni says
Bring it on! These look amazing – love taking graham cracker toffee to the next level.
Melissa says
Thanks Jenni!
The Better Baker says
Fabulous ‘dress up’ for sure! Oh how I love my graham crackers…and this is a fabulous way to get them ready to share. So glad you shared.
Melissa says
Thank you!
Roger says
Don’t know if I can wait for these to bake, cool, and chill!
Melissa says
They are SO good hope you like them!
Cindy says
Is this something a diabeetic could eat?
Melissa says
This is a full sugar dessert and not low carb at all.
Merry says
You’re kidding aren’t you?
Mary says
Melissa, are these stored at room temperature or chilled in the refrigerator? How early can I make them for Christmas?
Melissa says
You can store these at room temperature in an airtight container up to 3 days in advance.
Ann says
What is the name of the background music on this recipe?
Melissa says
Oh dear, I’m not sure my video team puts that together for me.
Fran says
I cannot eat cinnamon. Would the flavor be like regular pralines without it? Thanks for a yummy recipe. =^..^=
Melissa says
They’ll still be delicious feel free to omit.