Sunday, December 11, 2011

Caramel Nut Grahams

Saturday was spent doing a marathon of Christmas cookie baking with my sister. We made chocolate peanut butter balls, pecan tassies, and these delicious caramel nut grahams. They are so easy and so addicting. And they keep well when made in advance, because who really has time to make fresh Christmas cookies the day before?!

You will only need these 4 simple ingredients:
1 cup butter
1/2 cup sugar
pecans, coarsely chopped (we used about 8oz)
Graham crackers

First, break graham crackers into 4 rectangles. Line them up in the bottom of a jelly roll pan, touching each other.

Melt the butter and sugar together in a saucepan and let simmer for a couple minutes. Pour mixture over the graham cracker layer in the jelly roll pan. Spread evenly. Put pan into a 350 degree oven and bake for 8 - 10 minutes, until they have bubbled throughout for about 3 minutes. Immediately sprinkle with coarsely chopped pecans. Let cool for about 4 - 7 minutes and remove from jelly roll pan with spatula, transfer to waxed paper. Let cool completely and store in an airtight container.


I am linking this cookie recipe over at Pam's (Gingerbread Snowflakes) Cookie Swap 2011. There are some awesome recipes there, check them out!

And come back on Tuesday, December 13 for the kickoff of the Scandinavian Christmas 2011 series. There will be more recipes and crafts to share!


  1. Oh I am going to so make these! I can't believe how simple they are compared to something similar a friend gave me the recipe for some years ago. Thank you so much for sharing your recipe on the cookie recipe exchange, Kathryn.

    And is that your Scandinavian Christmas button above? I LOVE the goat! Awesome choice for a button!

  2. They are SO easy, Pam, I think you will like them. Ryan loves them, but he loves anything that has sugar in it. ;)

    And yes, that is my Scan. Christmas button! It features our brand new Julbock (direct from IKEA, haha), I am so excited for the series to begin! :)

  3. These look AMAZING! Can't wait to try this recipe!