Graham Cracker Praline Recipe — Crunchy Caramel Candy Tutorial

Graham Cracker Pralines are an irresistible, easy-to-make treat. Crisp graham crackers are coated in a buttery brown-sugar caramel, then topped with chopped pecans for a crunchy, nutty finish. These pralines are perfect for holidays, potlucks, or any time you want a simple, crowd-pleasing dessert.

This version is adapted from a popular dessert recipe and is ideal for bakers of any skill level. The recipe makes a large pan that travels well, so it’s great for game-day gatherings, school bake sales, and holiday cookie exchanges. Many of the ingredients are pantry staples, and the whole recipe comes together quickly.

Make these ahead of time — they store well and can be refrigerated for longer shelf life. If you enjoy simple dessert shortcuts, consider making a quick caramel sauce from melted caramel candies to use in other treats.

Equipment

• Large 18 x 13 inch sheet pan (jelly roll pan).
• Silicone baking mat or parchment paper for easy removal and cleanup.
• Medium saucepan for making the caramel.

Ingredients

This overview lists the main ingredients. Scroll to the recipe card below for exact measurements and full details.

• 16 graham cracker sheets (from one box)
• 2 sticks (1 cup) unsalted butter, preferably high quality
• 1 cup light brown sugar
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Line a large 18 x 13 inch sheet pan with a silicone mat or parchment paper.
2. Arrange the graham crackers on the prepared pan, breaking a few to fill any gaps so the surface is mostly covered. Set aside.
3. In a medium saucepan over medium heat, melt the butter with the brown sugar. Bring to a boil, stirring constantly, and allow to boil for 2 minutes while stirring to prevent burning.
4. Remove the caramel from the heat and stir in the vanilla and salt. Immediately pour the caramel evenly over the arranged graham crackers, spreading to the edges.
5. Sprinkle the chopped pecans evenly over the caramel layer.
6. Bake in the preheated oven for 12 minutes.
7. Remove from the oven and let the pan cool for about 10 minutes. While still warm, cut or break into squares or desired shapes. Transfer pieces to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to two weeks.

Tips

• Use a high-quality butter with lower water content for a smooth, stable caramel. Some low-quality butters can cause the sauce to separate.
• If the caramel appears to break (separate), stir vigorously to re-emulsify. An immersion blender also helps bring the sauce back together.
• For cleaner cutting, let the pralines cool completely before slicing, or refrigerate briefly to firm them up.

How to store

Keep pralines in an airtight container at room temperature for up to 3 days. For longer storage (up to two weeks), refrigerate them. Allow chilled pieces to come closer to room temperature before serving for best texture.

More dessert recipes

• No Bake Chocolate Pie
• White Chocolate Popcorn with Chocolate Drizzle
• Raspberry Streusel Bars
• Caramel Whipped Cream
• Christmas Thumbprint Cookies

📖 Recipe