When I lived in Charleston, I was given this recipe for easy pralines from a friend. I made them many times over the years, and recently found the recipe again while going through one of my files. It is a classic easy recipe with an upscale taste. The key to the preparation is covering the sheet pan in foil, and then using a silicone baking mat under the graham crackers. This allows for a very speedy clean up process. The melted sugar is very sticky and difficult to clean after the pralines have cooled. By using these techniques, the recipe becomes very manageable.
To make this recipe:
Preheat the oven to 350 degrees. Place foil over a sheet pan. Using a silicone mat on top of the foil layer, place graham cracker sections to cover the pan. In a sauce pot on the stove top, melt 1 stick of margarine with 1 stick of butter and 1/2 cup of brown sugar. Add a pinch of salt. Bring the mixture to a boil and boil for two to three minutes, watching the pot very carefully so the mixture does not spill over. Pour the mixture over the graham crackers and cover with chopped pecans.
Bake for 10-12 minutes. When out of the oven, as the pralines cool, spoon some of the melted sugar over the graham crackers before they harden. Separate the graham crackers, so that can be easily removed when cooled.
These pralines should be stored in the refrigerator to stiffen up prior to serving. I keep mine in the refrigerator until serving time. This recipe will make almost two sleeves of graham cracker sections. Tip: Don’t worry if the graham crackers do not break perfectly. If desired, when baked, the graham cracker can be shaped with a knife to have sharp and clean edges for serving.
Serve with ice cream.