Delicious pecan crispies taste like the pie but are so much easier to make. It's time to dust off this recipe, no matter how much it embarrasses you, because there's nothing like it. Sometimes the new retro is the old retro.
Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: about 5 dozen
2 packages of graham crackers, broken into individual sections
1 cup pecan halves (you may not need them all)
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 cup light brown sugar, packed
Pinch of salt
- Heat oven to 350. Line a 10-by-17-inch cookie sheet with foil and grease the foil thoroughly. Or you can use baking parchment — but you must use one or the other. Cover pan with graham cracker sections. Put a pecan half in the center of each section.
- Combine butter, sugars, and salt in a heavy saucepan. Stirring constantly, bring to a rolling boil. Working quickly, spoon syrup over the crackers — first onto the nuts, to "glue" them down, and then onto the remainder of each cracker.
- Bake for 10 minutes, or until browned and bubbly. Cool pan on rack for 10 minutes, then quickly lift crackers off the pan with a spatula and cool on foil or parchment.