These Holiday Pecan Praline Cookies are a bite-sized celebration of rich, buttery flavors and irresistible crunch.
Each cookie is a perfect blend of caramelized pecans and a soft, chewy center, creating a symphony of textures that’s impossible to resist. With just 15 minutes of prep and 12 minutes of baking, you’ll have a batch of golden, aromatic treats ready to delight your loved ones.
The warm, nutty aroma of toasted pecans mingles with the sweet, caramel-like praline glaze, making these cookies a holiday favorite.
Whether you’re hosting a gathering or simply treating yourself, they’re a guaranteed crowd-pleaser. In under 30 minutes, you can create a dessert that feels both indulgent and effortless, leaving everyone reaching for seconds.
What You’ll Need for Holiday Pecan Praline Cookies
- 18-20 whole graham crackers (about 2 sleeves, store-bought or homemade)
- 1 ½ cups (9oz/255g) dark brown sugar (packed)
- 1 ½ cups (12oz/340g) butter (unsalted preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups (10oz/284g) pecans (roughly chopped)
How to Make Holiday Pecan Praline Cookies
- Preheat your oven to 350ºF (180°C). Line a 13×18-inch sheet pan with foil, allowing the foil to overhang the long sides by a few inches.
- Arrange graham crackers in a single layer on the prepared pan, covering the entire surface. Cut a few crackers to fit if needed.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk continuously until the sugar is fully incorporated and the mixture is smooth (it may separate at first—just keep whisking).
- Bring the mixture to a rolling boil, then add the pecans. Cook for 2 minutes, stirring frequently. Remove from heat and carefully stir in the vanilla and salt (the mixture will bubble vigorously).
- Working quickly, pour the hot mixture over the graham crackers and spread evenly with a knife to cover completely.
- Bake for 12 minutes, or until the entire surface is bubbly. If needed, bake a bit longer.
- Remove from the oven and let cool for 15 minutes. Use the foil to transfer the bars to a cutting board and cut into squares.
- Allow to cool completely before serving. Store in an airtight container at room temperature for 3-5 days.
Perfect Pairings: Serving Suggestions
These Holiday Pecan Praline Cookies are a treat on their own, but they shine even brighter with a little extra flair. Serve them alongside a scoop of vanilla ice cream for a warm-and-cold contrast, or pair them with a cup of spiced chai or coffee for a cozy holiday dessert. For a festive touch, dust them lightly with powdered sugar before serving.
Storage Secrets: Keeping Them Fresh
To maintain their crisp texture, store these cookies in an airtight container at room temperature for up to 5 days. If you’re making them ahead of time, you can freeze the uncut bars for up to 2 months—just wrap them tightly in plastic wrap and foil. Thaw at room temperature before cutting and serving.
Quick Tips for Success
For even baking, make sure the graham crackers are arranged in a single layer without overlapping. When spreading the pecan mixture, work quickly to ensure it’s evenly distributed before it starts to set. If the mixture hardens too fast, gently reheat it on the stovetop for a few seconds to make it spreadable again.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the pecans for walnuts or almonds, or add a sprinkle of cinnamon to the sugar mixture for a spiced twist. For a chocolatey version, drizzle melted dark chocolate over the cooled cookies before cutting them into squares.
Essential Equipment Guidance
A sturdy sheet pan with foil overhang is key for easy removal and cutting. Use a sharp knife or a pizza cutter to slice the cookies into clean, even squares. A medium saucepan with a heavy bottom will help evenly distribute heat when cooking the pecan mixture, preventing scorching.
Holiday Pecan Praline Cookies
Ingredients
- 18-20 whole graham crackers (about 2 sleeves), store bought or home made
- 1 ½ cups dark brown sugar packed
- 1 ½ cups butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups pecans, roughly chopped
Instructions
- Preheat oven to 350ºF (180°C). Line a sheet pan (13×18) with foil allowing the foil to overhang pan by a few inches on the long sides.
- Place graham crackers in single layer on prepared pan. Cover the entire pan. You will have to cut a few of the crackers to fit.
- Melt butter in a medium-size saucepan. Add brown sugar and whisk mixture together over medium heat. Stir continuously until sugar is fully incorporated. At first the butter and sugar will seem to separate. Just keep whisking till smooth.
- Bring mixture to a rolling boil, add pecans and continue cooking, stirring frequently for 2 minutes. Remove from heat and stir in vanilla and salt. Be careful as mixture will bubble furiously when you add the vanilla.
- Working quickly, pour mixture over graham crackers and spread to cover with a knife.
- Bake for 12 minutes. The entire surface should be bubbly. If not, bake it for bit longer. Remove from oven and allow to cool for 15 minutes.
- Using foil, transfer bars to a large cutting board and cut into squares. Allow to cool completely before serving. Cover and store at room temperature in an airtight container for 3-5 days.
