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.
Sea Salted Cinnamon Graham Cracker Pralines
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.
Other Praline Goodies to Enjoy
Being a fan of all things praline, I'm delighted to share even more ways to enjoy this heavenly concoction. Checkout the recipe for Pecan Praline Thumbprints from Taste and Tell and Chocolate Cheesecake with Praline Sauce from the Pint-Sized Baker.
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Helpful Kitchen Items:
Sea Salted Cinnamon Graham Cracker Pralines
Servings: 48 pieces
Calories: 93kcal
Ingredients
- 12 whole graham crackers
- 1 cup butter
- ¾ cup light brown sugar
- 1 tsp sea salt divided
- 1 ½ tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 ½ cup pecan pieces
- ¼ 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 ¼ 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 ¼ 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.
Nutrition
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
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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