1 cup finely chopped pecans
1 teaspoon butter, melted
1/4 teaspoon salt
20-22 Double Stuff Oreos
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup heavy cream
3/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
Line a large baking pan with waxed paper. Take Oreos out of package so that they are easy to grab.
Place 1/4 cup butter, the brown sugar and the heavy cream in a small saucepan; bring to a boil, stirring often. Boil 1 minute; remove from heat and whisk in powdered sugar and vanilla until smooth.
Immediately start dipping the Oreos in praline mixture using a fork, letting the excess drip off. Place each Oreo on the waxed paper lined pan and immediately sprinkle the tops with the chopped pecans. Work quickly. When the praline mixture begins to set up, place over low heat and whisk until smooth again, then dip some more. You might have to do this several times. 20-22 Oreos.