- 1 box graham crackers
- 1 cup margarine
- 1 cup light brown sugar
- 3/4 cup chopped pecans
- 1 teaspoon salt
- 1 1/2 ounces semi-sweet chocolate, melted and cooled
In a buttered jellyroll pan arrange the graham crackers on one layer (you won't use the whole box). Put them close, but not overlapping.
In a small saucepan, melt the butter and brown sugar and boil for 1 minute. Add the chopped pecans and boil 1 minute more. Pour this mixture over the graham crackers as evenly as possible. Bake in a preheated 350 degree F oven for 10 minutes and remove. Cut into squares while still warm and soft, but not runny. Drizzle the chocolate evenly over the top of the praline. If the praline sets too quickly, put the pan back into the oven. Cook only one batch at a time.
- 2 cups pecan halves
- 1/4 cup butter or margarine, melted
- 4 teaspoons soy sauce
- 1/2 teaspoon hot sauce
Spread pecans evenly in a 9x13x2 inch baking pan and bake at 300 degrees F for 25 to 30 minutes or until lightly browned. Combine the remaining ingredients and mix well. Pour over the pecans and stir to coat all them. Drain on paper towels. Store them in an airtight container.