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Praline Delights




Source of Recipe


Allison Slocum, a friend of Jessica’s


Recipe Introduction


A delicious, easy and fast cooky. You can vary the nuts – Allison uses pecans and Jessica used hazelnuts. Jessica added a little cinnamon and nutmeg to the butter mixture and a sprinkling of sea salt to the top before baking.


List of Ingredients




Cinnamon graham crackers
1 c. light brown sugar, packed
2 sticks butter
1 c. pecans, chopped fine
Cinnamon and nutmeg, if desired
Sea salt, if desired


Recipe



Preheat oven to 350 degrees. Line a baking sheet with aluminum foil – make sure to go up the sides. Place a sheet of parchment paper on top of the foil. Divide the graham crackers into quarters – you want 48 of them – and place them touching on the prepared baking sheet. Place a sheet of parchment paper on another baking sheet and set aside (you will use this one to put half of the baked cookies on).

In a 2 qt. saucepan over medium heat, melt the butter. Add the nuts and the brown sugar (and the spices, if using). Continue stirring and start timing when the mixture comes to a boil. Boil and stir for 3 to 5 minutes – 3 minutes will produce chewier cookies and 5 minutes more crisp cookies. QUICKLY pour/spread (a small offset spatula is helpful here) mixture over the crackers. Bake for 10 minutes.

Working quickly, separate the cookies (here again, an offset spatula is good). Put half of them on the sheet that you set aside and then just separate the rest so they do not touch. Cool on a rack.

Makes 48 cookies.