Praline Squares

YIELDS: 24 squares

COOK TIME: 15 Min

With our easy recipe for Praline Squares, you don't have to take a trip to New Orleans to enjoy the taste of pralines, a nutty Southern treat.

What You'll Need

24 whole graham crackers (12 sheets)
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped pecans

What to Do

Preheat oven to 350 degrees F.
Arrange graham crackers in a single layer on an ungreased 10- x 15-inch baking sheet.
In a small saucepan, combine butter and brown sugar; bring to a boil, stirring constantly 2 minutes. Add pecans; mix well. Spoon mixture evenly over graham crackers.
Bake 10 minutes. Remove from oven and let stand 2 minutes. Cut into squares while still warm. Store in an airtight container.

Note

These taste just like Southern pralines, but they're so much easier to make! It's best not to substitute margarine for butter in this recipe.

Nutritional InformationShow More

Servings Per Recipe: 24

Amount Per Serving % Daily Value *
Calories 199
Calories from Fat 112
Total Fat 12g 19 %
Saturated Fat 5.1g 26 %
Trans Fat 0.3g 0 %
Protein 1.5g 3 %

Amount Per Serving % Daily Value *
Cholesterol 20mg 7 %
Sodium 150mg 6 %
Total Carbohydrates 22g 7 %
Dietary Fiber 0.9g 4 %
Sugars 13g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

elainewolfson 2330 090

Dec 12, 2016

Back in the day when you had to write in to Mr. Food to get a copy of a featured recipe, someone wrote in for this recipe. Their address must have been written wrong, because it was instead delivered to me. What SERENDIPITY!! This is one of the greatest and easiest treats I have ever made! From that chance moment on, I found out who Mr. Food was and watched his programs and bought his Italian cookbook. And Oooooh, it's so GOOD!!

Tetrismo

Oct 07, 2016

To Verybusymom 0712443 - I too, have been making these for years now, using several variations. My family and friends refer to them as "crack" 1) because they are so addictive and, 2) because they like the crisp CRACK when you break them up. I bake mine for 17 minutes BUT WATCH THEM CAREFULLY the sugar will burn if left too long. The more humid my kitchen is the longer I bake them but never any longer than 18 minutes. You will achieve the CRACK with the longer bake time. Good Luck

lolitamondragon 90 86894

May 10, 2014

Sounds good and simple

Verybusymom 071244 3

Dec 05, 2013

I make this recipe all the time...how ever I find that using a cheaper butter causes the recipe to be soggy instead of crispy like brittle. Does anyone else have the same problem or is it that I am over melting the butter ? After cooling for a couple of hours, I used to be able break into little pieces and they should snap not be bendy ? What am I doing wrong. please help. It is a great treat when they are crispy (although if people have never had them before and get softer ones they still love it) Lindy

yankeerose

Nov 03, 2013

Oh my, so yummy. Will be making again very, very soon:)

Doxies Rule

Jan 25, 2014

I use Parchment Paper on just about anything I think "may" stick - great improvement for everything from Oven-Baked Bar-B-Que Chicken to sticky buns or bars like these.....

kerets 6600517

Dec 19, 2012

I have now made this recipe 3 times now. I use a nonstick pan (jellyroll size) which holds 28 graham squares. Some do stick but still come off the pan. Taste great try adding semi-sweet chocolate chip in the last 2 minutes of baking.

Mrsmears9796

Nov 15, 2012

Made these last night and everyone loves them! I let them cool before I tried to remove them from the pan and had some difficulty where the toffee had seeped under the crackers.

Princess Christmas Carol

Nov 04, 2012

I have this same recipe but it calls for TUC crackers. I like the salty with the sweet. If my store doesn't carry TUC crackers I use some other buttery cracker.

grannyblu

Oct 21, 2012

I forgot to mention to be sure cover the baking pan with aluminun foil then spray with cooking spray or the caramel will stick the crackers to the pan

fairbornmaggiemae

Oct 20, 2012

I have been making this toffee crunch for a few years---only use square saltines (the cheaper ones the better!)..and I did get the recipe from the back of a cracker box.....

grannyblu

Oct 21, 2012

I too make these with saltine crackers (house brand) and instead of using pecans sprinkle with chocolate chips when they come out hot from the oven then swirl around MMMMMMMMM good If you wish can leave out the nuts and/or the chips they are still very good but they are good with pecans or walnuts also the crackers and chips are cheaper than the pecans and these days every penny counts

jecraghead 3247792

Oct 19, 2012

I have a friend who has made these for years, they are wonderful! AND so easy even for those of us who cannot make candy. I've also used butter type cookies (RITZ). They can be stored in any air tight container.

kathylea51

Jul 18, 2012

I just made these and they are very good. I am wondering about storage-the recipe says use tins or coffee cans and I have neither. Is there something else I can use?

fairbornmaggiemae

Oct 20, 2012

go to your local thrift store, and pick up a few cookie tins..they are not expensive and you can get any type or size you want...thats where I buy all of my cookie tins, even for the ones I give away!

tdzm 7811775

Nov 03, 2012

I'd guess that the important part is they need to be stored tightly sealed in any type of container.