18-22Graham Cracker SquaresEach square is half of a full rectangle
1cupLight Brown Sugar
1 tspVanilla
1/2 tspSaltCoarse Kosher or Sea Salt Flakes
1 1/4cupsPecansCoarsely Chopped
1 cupButter
Instructions
Preheat oven to 350°F
Line an ungreased 10” X 15” rimmed jellyroll pan or 9” X 15” baking pan with GRAHAM CRACKERS, breaking in half as necessary to fit. Do not overlap. OPTIONAL: Before placing crackers in the pan, line it with parchment paper, ensuring the paper lays flat. Allow overhang for easy lift out.
While stirring, melt BUTTER and SUGAR in a small saucepan over medium heat until it comes to a boil. Boil gently for 2 minutes, stirring constantly.
Remove from heat and carefully stir in SALT and VANILLA.
Pour mixture evenly over top of the GRAHAM CRACKERS, spreading to coat all.
Sprinkle the chopped pecans evenly over top.
BAKE for 10-12 minutes until uniformly bubbly. Bake an additional 2 minutes if you prefer a crunchier version.
Remove from oven and allow to cool. While cooling, periodically run a spatula gently around the edges to prevent sticking.
Once cool, run a spatula around the edges and underneath to loosen from the pan.
Transfer intact to a cutting board & cut into 1 ½ - 2” pieces.
Store leftovers (AS IF!) in an airtight container in the fridge for up to a week. (Wax paper recommended between layers.)
Notes
Vegan / Gluten-Free Alternatives: (These options are not tested by Cuss Kitchen)Pamela’s Honey Grahams (GLUTEN-FREE)Nabisco Grahams – Original (VEGAN)Kinnikinnick S’Moreables Graham Style Crackers (VEGAN & GLUTEN-FREE)Miyoko’s European Style Organic Cultured Vegan Butter (VEGAN)