1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tbsp whipping cream
1 tsp vanilla extract
1/4 tsp kosher salt
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 minutes or until appropriately toasty.
Line a 15- x 10-inch pan with parchment paper. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges*.
Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.
Immediately sprinkle with salt**, and slide paper from pan onto a wire rack. Cool completely (about 30 minutes). With a knife, cut into bars.***
Variation: Prepare recipe as directed until removal from oven. Once removed from oven, top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars, then sprinkle with salt and proceed with recipe as directed. Chill 20 minutes before serving.
*You must use the appropriate sized pan and pack the graham crackers from edge to edge or, once covered in the caramel, the crackers will slide apart
**I used to Fleur de Sel because it sounds fancier and tastes divine
***I had a difficult time separating the goo caramel-soaked graham crackers from the parchment paper, so be careful when you are peeling it from the bottom of your treats. And I also just broke into pieces rather than cutting with a knife.