Pecan Praline Cookies

Pecan Praline Cookies

106 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
EVANSDL
Recipe by  EVANSDL

“Simple, but out of this world!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 35 pieces

Directions

  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.

Share It

Reviews (106)

Rate This Recipe
kathleen
138

kathleen

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.

CMALKEMUS
109

CMALKEMUS

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.

ALLY99
100

ALLY99

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

More Reviews

Similar Recipes

Pecan Filled Cookies
(51)

Pecan Filled Cookies

Butter Pecan Cookies
(52)

Butter Pecan Cookies

Pecan Cardamom Bar Cookies
(26)

Pecan Cardamom Bar Cookies

Caramel Pecan Cookies
(19)

Caramel Pecan Cookies

Pecan Pie Cookies
(15)

Pecan Pie Cookies

Chocolate-Chunk and Pecan Cookies
(12)

Chocolate-Chunk and Pecan Cookies

Nutrition

Amount Per Serving (35 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pecan Filled Cookies

>

next recipe:

Butter Pecan Cookies