This is a simple way to turn ordinary graham crackers into a nutty, crispy, extraordinary treat. All you need to make this crunchy toffee candy is graham crackers, butter, brown sugar, pecans, and vanilla extract. Just five ingredients!
Feel free to replace the pecans with walnuts. Use honey graham crackers or cinnamon graham crackers in this recipe.
- 20 graham crackers (individual squares, regular or chocolate)
- 2 sticks salted butter (8 ounces)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 cup pecans (chopped)
Heat the oven to 350 F.
Line a jelly roll pan (10-by-15-inch) with foil or parchment paper. If you use foil, lightly grease it or spray with butter-flavored nonstick cooking spray.
Arrange graham crackers in the pan in a single layer.
Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans.
Pour the hot mixture evenly over the graham crackers, gently spreading, if necessary to cover.
Bake the graham cracker toffee for about 7 to 8 minutes, or until bubbly. Remove the pan from the oven and immediately remove the toffee from the pan.
When the candy has cooled, break into smaller pieces.
Tips and Variations
- Break the graham crackers into smaller rectangles before you arrange them in the pan.
- With Chocolate Topping: Add the pecans to the butter and sugar mixture as above, or set the pecans aside to sprinkle over the topping later. Spread the butter and sugar mixture over the graham crackers and spread evenly to cover. Bake for about 7 to 8 minutes, or until the topping is bubbly. Remove the pan and immediately sprinkle evenly with 1 cup of mini semisweet chocolate chips. Let stand for 2 to 3 minutes, or until the chocolate is soft. With a spatula, swirl the melted chocolate over the top and then sprinkle with the chopped pecans, if you didn't add them to the sugar mixture.
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|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||5 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|