This caramel pecan bark only requires a handful of ingredients.It's a rich, decadent, buttery treat perfect for sharing during the holiday season!
Yield: 15 squares
Preheat oven to 350° F Place graham cracker squares on parchment paper lined 13x9-inch baking sheet. Distribute pecans evenly over graham crackers.
In a heavy bottomed sauce pot, add butter and brown sugar. Set over medium heat to melt mixture together. Bring to a boil and continue to cook until mixture reaches soft ball stage (235° F–240° F), about 3 minutes. Remove from heat and add salt. Stir to combine. Allow mixture to cool for 45 seconds before stirring in vanilla extract. Mixture will be very hot and will bubble.
Pour hot sugar mixture over pecan topped graham crackers, distributing the liquid mixture evenly. Bake for 10-12 minutes until caramel mixture has thickened. Allow to cool in pan for 1-2 hours at room temperature. The caramel will crisp and set during this time. Once bark has completely cooled, break into original squares.
Store in an airtight container at room temperature for up to 5 days.
Toasting Pecans: Place pecans on sheet tray. Toast pecans in a 350° F oven for 8-10 minutes until lightly browned and aromatic. Pecans will be soft straight from the oven. Allow to cool to room temperature before chopping.
Salt: Adjust salt to your liking. Omit salt if you are using Ritz crackers or Saltines in place of graham crackers.
I use and recommend this candy thermometer