Pecan Praline Christmas Bark with Sea Salt
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 40 to 50 saltine crackers (approximately one sleeve)
- 1 1/2 cups pecans, roughly chopped
- 1/2 teaspoon flaky sea salt (like Maldon)
Instructions
- Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet (10×15 inch) with parchment paper or a silicone baking mat. This is a crucial step to prevent the caramel from sticking to the pan.
- Arrange the saltine crackers in a single layer on the prepared baking sheet. Make sure they are side-by-side and touching, covering the entire bottom of the pan. You may need to break some crackers to fit the edges.
- In a medium saucepan, combine the butter and brown sugar over medium heat. Stir constantly until the butter is melted. Bring the mixture to a boil and let it bubble for exactly 3 minutes without stirring. This allows the caramel to thicken and reach the right consistency.
- Remove the saucepan from the heat and stir in the vanilla extract. Quickly pour the hot caramel mixture over the crackers. Use a spatula to spread it evenly so that every cracker is fully coated.
- Sprinkle the chopped pecans evenly over the top of the caramel layer. Place the baking sheet in the oven and bake for 8 to 10 minutes. The caramel should be bubbly and the pecans should look slightly toasted.
- Remove the pan from the oven. While the bark is still hot and the caramel is soft, sprinkle the flaky sea salt over the top. The heat will help the salt adhere to the surface.
- Allow the bark to cool completely at room temperature. Once cool, transfer the pan to the refrigerator for at least 30 minutes to let the caramel harden completely. Once set, break or cut the bark into irregular, bite-sized pieces.