Sunday, January 13, 2008
photo by Emily Hale
I guess these are a retro treat, but I had never heard of them before. Have you? Well they are deeeeelicious. The caramel seeps into the graham crackers as they bake and turn them into a crisp, toffee-like candy.
2 packages graham crackers, broken into individual sections
1 C pecan halves
1 C butter
1/2 C sugar
1/4 C brown sugar, packed
Heat oven to 350. Line a cookie sheet with parchment paper or well-greased aluminum foil. Place graham cracker sections on sheet, and place a pecan on each one.
Combine butter and sugars in heavy saucepan and bring to rolling boil. Working quickly, spoon syrup over each cracker, covering pecan to glue it down.
Bake for 8-10 minutes until browned and bubbly. Cool pan on rack for ten minutes, then quickly lift each cracker with a spatula onto foil or parchment to cool completely.