Pecan Praline Cookies

Pecan Praline Cookies


"Simple, but out of this world!"

Ingredients 20 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 35 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Place crackers on 10x15-inch sheet cake pan, covering bottom.
  3. Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
  4. Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.
Tips & Tricks
Sweet and Salty Nestlé Toll House(R) Cookies

Satisfy your cravings for salty and sweet in one quick-and-easy cookie!

No-Bake Cookies III

See how to make these peanut butter cocoa-flavored cookies.

Rate recipe

Your rating


Reviews 113

  1. 129 Ratings


I finally manage to scoop this recipe from my aunt to compare with this recipe since a few of the reviews scared me. The recipes are identical except an explicit statement that says: DO NOT BOIL the mix but simply heat and stir until brown sugar is completely dissolved and to let it cool for about 10 minutes before pouring slowly over the graham crackers. This is a little time consuming but definately worth it in the end! Mine turned out just as anuty has always made them :) Update: Apologies, I didnt look at the pan size, my cookie sheet is roughly 12x16 and fits 35 crackers perfectly.


I have made these several times and have actually had people kiss my feet when I served them. For people who have had problems, this is what I do and they always turn out great. Make sure the cookies lay flat in the pan - don't stack them. I use 12 full graham crackers, broken in half (24 halves) and they fit the pan perfectly. Bring the ingredients to a light boil, stirring contantly. As soon as the butter and brown sugar form a homogenous syrup, take them off the heat, add pecans (I also add some vanilla here), pour over graham crackers. It should JUST cover the graham crackers, you may need to spread it with a spoon. Immediately put in oven and bake on NONSTICK pan. Let them cool until they come off in one piece, but no longer. Put on foil to cool COMPLETELY and harden before eating.


What in the WORLD did I do? LOL! I bake many cookies, and I've never had a recipe flop so miserably. I followed the recipe exactly, but first of all, it doesn't say how long to boil the ingredients. So as soon as mine came to a rolling boil, I added the pecans and poured it over the crackers. #2 Graham crackers do not sink. lol! Basically all the liquid ended up underneath the crackers. #3 The crackers turned to mush, and although the liquid thickened, it did not harden, so there was no way to eat these as "cookies". There was no substance, just a layer of soggy cracker surrounded my a rich liquid. If any of you have suggestions, I'd love to hear them. I can't imagine what went wrong, but unless I hear a great suggestion, I won't be trying this recipe again. Too bad...the ingredients sound heavenly! Ally