Easy Graham Cracker Pralines

I first made these a few weeks ago when I had some of my family over for dinner.  Nolan was 5 weeks old at the time.....we were having cheese and chili enchiladas...and I wanted something easy and that kind of went with the Mexican food theme.  My mother-in-law first told me about these a few years ago after Grace was born.

All of this to say....I never made them 3 years ago when I first got a recipe.  And then a few weeks ago, when I decided to finally make them...I did some recipe research....and came up with my own recipe.  So I wanted to share it here because everyone loved them.  And because they are SO easy.  And because they are SO good, too.  You eat one and then you have to have another.  And another.  

Just sayin'.

What you need: graham crackers, 1 cup butter, 1 cup chopped pecans, 1 cup packed brown sugar, and 1tsp vanilla.  That's it!

Lay out your graham crackers on a jelly roll pan.  I'm not sure the size of this one, but it was my biggest one.  And I used 12 whole graham cracker pieces.

Place the butter and brown sugar in pan.  Melt and bring to a slight boil.  I pretty much stood there and stirred it the whole time (but I'm not sure if that's necessary, it's just what I did).

Some of the recipes I looked up said to let boil for 1 minute, some said 2 minutes, some said just as it gets to a boil.  SO.....I just brought to a boil and didn't wait very long....

.....then added in the vanilla and chopped pecans.

Then I took a picture of my {then} 5 week old baby screaming and ready for me to pick him up.  NOW.  (He was still in his car seat because he had been sleeping in the car and here...he had just woken up.)

Poor the hot buttery, carmal-y goodness onto the graham crackers.

Then attempt to spread it out evenly.

Then place in a 350 degree oven for 8-10 minutes.  Mine was very bubbly.  I'm not sure what you're looking for as to decide if it should be 8 or 10 minutes?  I did 9 minutes and I think they turned out great.

When it came out of the oven...the graham crackers head spread apart a bit...so I squished them back together some, just because I wanted all of that gooey carmal to be ON the graham crackers and not on the pan.

A lot of the recipes I had looked at said to only let cool for a couple of minutes then transfer to a cooling rack.  But for mine- I guess because of how much butter I use- I had to let them almost completely cool before breaking apart.

So- let bars cool (or even warm is fine, just when they are set)...then break apart.  They do so easy.

 And SO good, too!

Linking up with: Little Inspiration