Sea Salted Cinnamon Graham Cracker Pralines

Sea Salted Cinnamon Graham Cracker Pralines – These sea salted cinnamon graham cracker pralines are a type of buttery graham cracker cookie embellished with pralines.  Graham cracker cookies are another one of those beloved old school treats.  As always, I’m passing along to you how I like to make them.  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.

Ingredients you’ll need:
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

Directions:
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 chilled. Yield: 48 pieces

Sea Salted Cinnamon Graham Cracker Pralines

 

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Author: Melissa Sperka

Serves: 48 pieces

Ingredients

• 12 whole graham crackers
• 1 cup [2 sticks] butter
• ¾ cup light brown sugar
• 1 tsp sea salt, divided
• 1½ tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1½ cup pecan pieces
• ¼ cup English toffee bits

Instructions

1. 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.
2. Lay the graham crackers side by side without overlapping.
3. On the stovetop in a heavy bottomed saucepan, melt together the butter, light brown sugar and ¼ tsp sea salt. Once melted, bring to a boil and cook for 2 minutes stirring constantly over medium heat.
4. Remove from the heat and add the ground cinnamon, vanilla and pecan pieces. Stir until combined.
5. Pour the hot mixture over the graham crackers spreading until all are covered
6. Sprinkle the top with ¼ cup toffee bits.
7. Bake for 10 minutes until bubbly. Remove from the oven and sprinkle with the remaining sea salt.
8. Place onto a cooling rack to cool completely, then chill.
9. Use a sharp knife to cut into desired shapes.
10. Store at room temperature tightly sealed.

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