Sort ingredients
mamacic77
QR Code
Listen
Pdf
Roughly chop pecans or pound them with a meat mallet. You want a mix of sizes, mostly pea-sized but leave some chopped in half or whole for texture.
Preheat oven to 350°F.
Line your sheet pan or a 13x9 cake pan with foil.
Cover the pan with a layer of graham crackers.
In a medium sauce pot, over low to medium heat, melt butter and brown sugar and sea salt together using a spatula or wooden spoon to stir consistently. Be sure to scrape the bottom and sides of the pot.
Bring the brown sugar and butter mixture to a boil. Once boiling, maintain a boil for two minutes. Set a timer, don't guesstimate.
Remove from heat. Immediately add vanilla extract and chopped pecans to the boiling sugar mixture and stir.
Carefully pour the sugar/pecan mixture over the sheet pan of graham crackers. Mind your skin, boiling sugar is hot.
Spread the mixture around with a spatula if you've ended up with most of it at one end of the tray or another but don't fuss too much.
Once the tray is in the oven, the sugar mixture will spread out on its own.
Bake at 350°F for ten minutes.
Remove from oven and let cool. The bark should cool and set up within an hour.