Graham Pecan Toffee Recipes

Steps:

• Arrange graham squares on bottom of 15x10x1-inch pan sprayed with cooking spray.
• Cook and stir sugar, butter, water and salt in medium saucepan on medium-high heat until mixture reaches 300°F on candy thermometer (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard brittle strands. Remove from heat; stir in baking soda. Immediately pour over grahams; spread to evenly cover grahams.
• Sprinkle with nuts; cool. Melt chocolate as directed on package; drizzle over toffee. Let stand at room temperature until firm. Break into pieces.

Steps:

• Preheat the oven to 350°F. Line a half-sheet (13 by 18-inch) pan with aluminum foil. Arrange graham crackers side by side and end to end to cover the pan in a single layer. Sprinkle pecans evenly over the crackers and cover with toffee bits. In a heavy skillet or saucepan set over medium-high heat, bring the butter and sugar to a boil; continue boiling for 2 1/2 minutes. Immediately pour over the cracker-pecan-toffee layers. Bake for about 12 minutes. While still hot, use a pizza cutter to cut the bars into squares or diagonally into diamonds. Cool in the pan, then lift the foil lining out and stack the squares on a serving platter.
• These can be made up to 3 days in advance and kept in an airtight container at room temperature. Well wrapped, they can be frozen for up to 3 weeks. Do not leave them out for too long in humid weather, or they lose their crunch and become sticky. If the weather is terribly humid, keep them in the refrigerator until serving.
• I've substituted crushed chocolate-covered toffee bars for the toffee bits with great results. I used six 1.4-ounce bars-as close as I could come to matching the recipe's 8-ounce package of toffee bits. Whatever size toffee bars you use, just do the math-most candy bars list weight in ounces on the package-to determine how many you'll need. To crush, smack them, fully wrapped, with a pestle, heavy mallet, or rolling pin.