Ingredients
Scale
- 24 to 28 graham crackers or saltine crackers (enough to cover your baking sheet)
- 1 cup unsalted butter
- 1 cup light brown sugar, firmly packed
- 1 teaspoon non-alcoholic vanilla extract
- 1/2 teaspoon sea salt
- 2 cups pecans, chopped
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a large 10×15-inch rimmed baking sheet with parchment paper or a silicone baking mat. This is very important to prevent the caramel from sticking.
- Place the crackers in a single layer on the prepared baking sheet. Make sure they are touching and cover the entire bottom of the pan.
- In a medium saucepan, combine the butter and brown sugar over medium heat.
- Stir the mixture constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil. Once it starts boiling, stop stirring and let it bubble for exactly 3 minutes. This creates a thick, rich caramel.
- Remove the saucepan from the heat. Carefully stir in the vanilla extract, salt, cinnamon, and chopped pecans.
- Immediately pour the hot caramel mixture over the crackers. Use a spatula to spread it evenly so every cracker is covered.
- Place the baking sheet in the oven and bake for 8 to 10 minutes. The mixture should be bubbly all over.
- Remove from the oven and let the bark cool completely on the pan at room temperature.
- Once cooled and hardened, break the bark into irregular pieces using your hands or a sharp knife.
- Cook Time: Not specified