Pecan Praline Cookies Recipe -
Pecan Praline Cookies Recipe
  • READY IN 20 mins

Pecan Praline Cookies

Recipe by  

"Simple, but out of this world!"

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Ingredients Edit and Save

Original recipe makes 35 pieces Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Place crackers on 10x15-inch sheet cake pan, covering bottom.
  3. Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
  4. Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2006

I finally manage to scoop this recipe from my aunt to compare with this recipe since a few of the reviews scared me. The recipes are identical except an explicit statement that says: DO NOT BOIL the mix but simply heat and stir until brown sugar is completely dissolved and to let it cool for about 10 minutes before pouring slowly over the graham crackers. This is a little time consuming but definately worth it in the end! Mine turned out just as anuty has always made them :) Update: Apologies, I didnt look at the pan size, my cookie sheet is roughly 12x16 and fits 35 crackers perfectly.

Most Helpful Critical Review
Jul 24, 2006

What in the WORLD did I do? LOL! I bake many cookies, and I've never had a recipe flop so miserably. I followed the recipe exactly, but first of all, it doesn't say how long to boil the ingredients. So as soon as mine came to a rolling boil, I added the pecans and poured it over the crackers. #2 Graham crackers do not sink. lol! Basically all the liquid ended up underneath the crackers. #3 The crackers turned to mush, and although the liquid thickened, it did not harden, so there was no way to eat these as "cookies". There was no substance, just a layer of soggy cracker surrounded my a rich liquid. If any of you have suggestions, I'd love to hear them. I can't imagine what went wrong, but unless I hear a great suggestion, I won't be trying this recipe again. Too bad...the ingredients sound heavenly! Ally

Dec 08, 2006

I have made these several times and have actually had people kiss my feet when I served them. For people who have had problems, this is what I do and they always turn out great. Make sure the cookies lay flat in the pan - don't stack them. I use 12 full graham crackers, broken in half (24 halves) and they fit the pan perfectly. Bring the ingredients to a light boil, stirring contantly. As soon as the butter and brown sugar form a homogenous syrup, take them off the heat, add pecans (I also add some vanilla here), pour over graham crackers. It should JUST cover the graham crackers, you may need to spread it with a spoon. Immediately put in oven and bake on NONSTICK pan. Let them cool until they come off in one piece, but no longer. Put on foil to cool COMPLETELY and harden before eating.

Dec 14, 2005

This recipe is awesome and so easy. The key is to not boil the butter and sugar too long. As soon as it starts to boil, mix in your pecans and pour on top of graham crackers.

Jan 25, 2006

This is definitely a five star recipe, first for its ease, second for its taste, and third for its versatality. I've made this several times and without any additional ingredients, its excellent, but I also enjoy how you can tailor make this one to please a special someone by adding their favorite candy crushed topping a minute or two after it has come out of the oven. I've added miniature candy coated Kisses, M&M's, and Reeses Pieces, but our all time favorite addition was 3/4 cup Heath Milk Chocolate Toffee Bits found on the baking aisle. Thanks for a great recipe!

Oct 27, 2008

I love this recipe and have made it several times. Today something happened. I always use generic graham crackers (they are usually cheaper) but Honeymaid were on sale yesterday so I got those instead. This recipe totally flopped with the Honeymaid. What the heck?? The cracker soaked up the butter and the sugar was left to crystalize on top. Taste okay but not as good as normal. Just thought Id let you all know. :)

Apr 17, 2006

I followed the recipe to the letter and something went wrong some where. I had a hard time getting them off the baking sheet, it seemed more like a candy then a cookie bar. It sounded so... good but some where it went so... wrong for me.

May 20, 2003

You will not believe how good these are being so super easy to make!!!! Excellent! I even used low fat grahams (what I had on hand) Wonderful!! I lined my cookie sheet with foil and used Pam for easy removal and clean up. Will make again soon!Thanks Debbie~


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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