Ingredients:

  • 150g graham crackers (approx. 12-15 full sheets)
  • 1 cup unsalted butter (225g)
  • 1 cup dark brown sugar (200g), packed
  • 1.5 cups chopped pecans (190g)
  • 1 tsp vanilla extract (5ml)
  • 0.25 tsp fine sea salt (1.5g)
  • 1 tsp flaky sea salt (for garnish)

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 13x18 inch rimmed baking sheet with parchment paper or a silicone mat.
  2. Lay the graham crackers side-by-side in a single, tight layer on the prepared pan, breaking pieces as necessary to ensure the entire surface is covered without gaps.
  3. In a heavy-bottomed saucepan, combine the unsalted butter and dark brown sugar over medium heat. Stir constantly until the butter melts and the mixture reaches a full rolling boil.
  4. Once boiling, set a timer and boil for exactly 120 seconds (2 minutes) without stopping. This allows the sugar to bond with the fats.
  5. Remove the saucepan from the heat and immediately stir in the vanilla extract and fine sea salt.
  6. Pour the hot caramel over the crackers and use an offset spatula to spread it into an even layer reaching the edges.
  7. Uniformly sprinkle the chopped pecans over the caramel layer.
  8. Bake for 10-12 minutes. The heat allows the caramel to polymerize and seep into the cracker base.
  9. Remove from the oven and immediately garnish with flaky sea salt. Let the bark cool completely at room temperature for at least 60 minutes before breaking into pieces.