Praline Squares


Praline Squares

Praline Squares
24 squares
15 Min

With our easy recipe for Praline Squares, you don't have to take a trip to New Orleans to enjoy the taste of pralines, a nutty Southern treat.

What You'll Need

  • 24 whole graham crackers (12 sheets)
  • 1 cup (2 sticks) butter
  • 1 cup packed brown sugar
  • 1 cup chopped pecans

What to Do

  1. Preheat oven to 350 degrees F.
  2. Arrange graham crackers in a single layer on an ungreased 10- x 15-inch baking sheet.
  3. In a small saucepan, combine butter and brown sugar; bring to a boil, stirring constantly 2 minutes. Add pecans; mix well. Spoon mixture evenly over graham crackers.
  4. Bake 10 minutes. Remove from oven and let stand 2 minutes. Cut into squares while still warm. Store in an airtight container.



These taste just like Southern pralines, but they're so much easier to make! It's best not to substitute margarine for butter in this recipe.

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 199
  • Calories from Fat 112
  • Total Fat 12g 19 %
  • Saturated Fat 5.1g 26 %
  • Trans Fat 0.3g 0 %
  • Protein 1.5g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 150mg 6 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 13g 0 %

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Back in the day when you had to write in to Mr. Food to get a copy of a featured recipe, someone wrote in for this recipe. Their address must have been written wrong, because it was instead delivered to me. What SERENDIPITY!! This is one of the greatest and easiest treats I have ever made! From that chance moment on, I found out who Mr. Food was and watched his programs and bought his Italian cookbook. And Oooooh, it's so GOOD!!

To Verybusymom 0712443 - I too, have been making these for years now, using several variations. My family and friends refer to them as "crack" 1) because they are so addictive and, 2) because they like the crisp CRACK when you break them up. I bake mine for 17 minutes BUT WATCH THEM CAREFULLY the sugar will burn if left too long. The more humid my kitchen is the longer I bake them but never any longer than 18 minutes. You will achieve the CRACK with the longer bake time. Good Luck

Sounds good and simple

I make this recipe all the ever I find that using a cheaper butter causes the recipe to be soggy instead of crispy like brittle. Does anyone else have the same problem or is it that I am over melting the butter ? After cooling for a couple of hours, I used to be able break into little pieces and they should snap not be bendy ? What am I doing wrong. please help. It is a great treat when they are crispy (although if people have never had them before and get softer ones they still love it) Lindy

Oh my, so yummy. Will be making again very, very soon:)

I use Parchment Paper on just about anything I think "may" stick - great improvement for everything from Oven-Baked Bar-B-Que Chicken to sticky buns or bars like these.....

I have now made this recipe 3 times now. I use a nonstick pan (jellyroll size) which holds 28 graham squares. Some do stick but still come off the pan. Taste great try adding semi-sweet chocolate chip in the last 2 minutes of baking.

Made these last night and everyone loves them! I let them cool before I tried to remove them from the pan and had some difficulty where the toffee had seeped under the crackers.

I have this same recipe but it calls for TUC crackers. I like the salty with the sweet. If my store doesn't carry TUC crackers I use some other buttery cracker.

I forgot to mention to be sure cover the baking pan with aluminun foil then spray with cooking spray or the caramel will stick the crackers to the pan

I have been making this toffee crunch for a few years---only use square saltines (the cheaper ones the better!)..and I did get the recipe from the back of a cracker box.....

I too make these with saltine crackers (house brand) and instead of using pecans sprinkle with chocolate chips when they come out hot from the oven then swirl around MMMMMMMMM good If you wish can leave out the nuts and/or the chips they are still very good but they are good with pecans or walnuts also the crackers and chips are cheaper than the pecans and these days every penny counts

I have a friend who has made these for years, they are wonderful! AND so easy even for those of us who cannot make candy. I've also used butter type cookies (RITZ). They can be stored in any air tight container.

I just made these and they are very good. I am wondering about storage-the recipe says use tins or coffee cans and I have neither. Is there something else I can use?

go to your local thrift store, and pick up a few cookie tins..they are not expensive and you can get any type or size you want...thats where I buy all of my cookie tins, even for the ones I give away!

I'd guess that the important part is they need to be stored tightly sealed in any type of container.

Easy and tasty..........George S.


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