This post may contain affiliate links. For more information, see our privacy policy.
"We're getting to the short rows now." ............. Huh? ....... I worked, what they called "the graveyard shift" (7p.m.-7a.m.), for what seems like a zillion years (actually 30). I was (am) a mother-baby nurse and chose to work the night shift in order to be at home as much as possible with my children. The children grew up, but I loved the people I worked with and the more relaxed pace of the night-time hours, so I stuck with it. I retired from my nursing job in September, though I currently still work a few days a month.
The first part of the 12-hour shift would always whiz by as we'd be assessing moms and babies, teaching parents how to take care of of their new little acquisitions (babies), helping mom's learn to breastfeed, etc. But often, around three or four in the morning, fatigue would settle in as the hustle-bustle slowed down. Sometimes every minute seemed like an hour in those wee hours of the morning and I would struggle to just keep my eyes lids propped open.
A long time ago, in the midst of one of those early morning "sinking spells", I first heard the expression "We're getting to the short rows". I'd grown up in the Midwest, but moved to the South shortly after Scott and I were married. This common southern phrase sounded quite foreign to me. "What are you talking about?" I asked and suddenly I was a bit more awake as I listened to the fascinating explanation.
My co-workers shared that "getting to the short rows" was an old southern tobacco expression. Some of these friends had spent summers working in nearby tobacco fields as a way to earn spending money. It wasn't an easy job, as the summers here in North Carolina are usually long, hot and dry. These gals were no "southern belles" sitting on white-columned porches fanning away the heat and sipping on mint juleps. Oh no, they educated me about picking tobacco and it boils down to, in simple words, plain old-fashioned HARD WORK!
They explained that tobacco fields were usually planted on a diagonal. The work would start in the center of the field early in the morning. After working in the hot sweltering sun for a good part of the day, the workers were always quite elated when they'd begin to see "the shorter rows" toward the corner of the field. It meant their work would soon be completed.
After hearing this explanation, I understood my friends were encouraging me that morning would come and I would make it through the long night. And I did. After that, when 3 or 4 a.m. would arrive at the hospital, I'd tell my weary co-workers, "Don't worry, we're getting to the short rows now". It always made me feel like a bonafide Southerner!
We're getting to the short rows now before Christmas, aren't we? It's time to pare down the "To Do" list, simplify and focus on what really matters at this time of the year; celebrating the birth of the Christ child and enjoying time with family and friends.
That's why I've got a super easy, super quick (but incredibly delicious) recipe for you today These Southern Praline Bars can be thrown together in less than 20 minutes and everyone goes crazy over them. They're a perfect treat/gift if you're feeling like you're getting to the "short rows".
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Southern Praline Bars
Ingredients
- 18-20 whole graham crackers, about 2 sleeves
- 1 ½ cups dark brown sugar, packed
- 1 ½ cups butter, 3 sticks
- 1 teaspoon vanilla extract
- 2 cups roughly chopped pecans
Instructions
- Preheat oven to 350ÂşF. Line a sheet pan (13x18) with foil allowing the foil to overhang pan by a few inches on the long sides.
- Place graham crackers in single layer on prepared pan. Cover the entire pan. You will have to cut a few of the crackers to fit.
- Melt butter in a medium-size saucepan. Add brown sugar and whisk mixture together over medium heat. Stir continuously until sugar is fully incorporated. At first the butter and sugar will seem to separate. Just keep whisking till smooth.
- Bring mixture to a rolling boil, add pecans and continue cooking, stirring frequently for 2 minutes. Remove from heat and stir in vanilla. Be careful as mixture will bubble furiously when you add the vanilla.
- Working quickly, pour mixture over graham crackers and spread to cover with a knife.
- Bake for 12 minutes. Entire surface should be bubbly. If not, bake a bit longer. Remove from oven and allow to cool for 15 minutes.
- Using foil, transfer bars to a large cutting board and cut into squares. Allow to cool completely before storing in an airtight container.
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I won first prize at the cookie exchange!
That's awesome! Thank you for letting us know, Pamela!
I attended an office Christmas party yesterday and someone brought these! They were a hit! I could not find who made them but I did find your recipe and will give it a try. I am the granddaughter of a Tobacco farmer, I was too small to help the older kids but still remember the sweet smell of Tobacco drying. I helped in the vegetable garden and around the house. The work was hard abut we also played hard too. Good times!
Thank you for the comment, Joan!
Such a terrific recipe! Any chance it can be frozen or somehow stored for a week or so?
That should be fine, Kay!
Thank you for posting this recipe. These pralines are extremely easy to make and addicting to eat. When you said that people go crazy for them, you weren’t kidding!
Awesome! Thanks, Karen!
Can these be frozen? Thank you
Chris, I wanted to make something quick and tasty for the church coffee bar in the morning, and this recipe definitely "called" to me! While I far and away prefer pecans, I used walnuts, since I had an abundance of those. The same situation existed for cinnamon grahams, and despite these minor substitutions, my husband gives this one a definite thumbs up! I grew up in Tennessee and still have family there and in North Carolina, so "comin' to the short rows" has special meaning for this gal who has picked more than her fair share of tobacco! We LOVE your website and recipes!
Thanks so much! I'm so happy you enjoyed these bars and I love that you "get" "the short rows".:) Thanks for your kind words!
I’ve made these every year at Christmas time for about six years now. If I don’t make them, my name is mud and I get coal in my stocking!! Taste just like little bites of pecan pie!
does the graham cracker get soft or does it stay hard?
Hi Heather, it does stay crisp!
Chris,
I have thoroughly enjoyed your recipes over the years. When I read this post, I had to comment. Ours lives seem to be very similar as I have worked 3p-7a, weekends for 15 years and 10 years 7p-7a in Mother/Baby units. The early morning "sinking spells" are very familiar. Now I work as an orientation/education in Mother/Baby, still on 3p-7a. When the down time comes around now, I leave my computer screen and head upstairs to check in on the new nurses and techs to break up the long shift. As far as the Southern expression, I grew up on a farm in Georgia and looked forward to getting to the "short rows". I can remember the "long rows" too; some so long you couldn't see the other end as they wound around the hillside. I too chose the night shifts so I could spend as much time as possible with my daughter. She is grown now... an attorney in Florida and recently married to the love of her life. She also appreciates hard work and the joy of family. I guess all that hard work paid off!! Thank you for our wonderful recipes and reigniting an old memory.
What a sweet comment! Thanks for your remembrances of days gone by! It's fun when we see things that have also happened in other people's lives, isn't it?
How high do I turn the mixture to get it to a rolling bowl while stirring
Hi Austin, that will depend on your stove. Just turn it up to high but be care that it doesn't boil over.
DO you need to grease the foil? Thanks!
I did not grease the foil and they came out with no problem.
I usually use parchment paper when I make these.
Thanks, Kim!
How long will these last stored in airtight container? I would like to make these for a party ahead of time and was wondering how far ahead I could do them. Thanks!
Hi D.J. - I've never had them last very long but they should be good for a couple of days.
I grew up on one of those southeastern NC tobacco farms and the short rows were surely something to look forward to! Also we called taking the leaves, cropping, not pulling. Interesting how many names were used for the same job. Thanks for the great recipe!
So fascinating how different areas of the country have their own jargon. Thanks Cora, for taking the time to leave a comment 🙂
I know all about the short rows. We picked tobacco. We didn't pull.
Hard work. I remember picking up pecans after they climbed and shook the tree
.:)
Those were the days, huh? Wow, that was hard work!
Thank you for sharing this recipe and the explanation of the "short rows". My parents were born and raised in Kentucky but moved north for many years. They raised five of us children, and being the youngest, I was still living with them when they returned to Kentucky after retirement. My vocabulary has always been an eclectic mix of northern speech and southern expressions and witticism. I still recall being teased as a small child when the southern twang I picked up at home crept into my voice in the school playground. Now despite my northern upbringing, I call Kentucky home and consider myself a bona fide southerner! After all, I have spent more years down here than I did up there, although I do miss always having a white Christmas. Thanks again for posting, can't wait to try the recipe!
Thanks Roxanne, other than my family, I think the white Christmas is one of the few things I miss about the north. Besides the bratwurst and cheese, of course!:)
Could these be made using light brown sugar? They sound delicious.
Yes you could definitely use light brown sugar. They would look a bit lighter but still taste wonderful.
I worked nights for three years when I first started nursing....I remember those short rows! In L&D, the best thing that could possibly happen was a delivery at 0500. Still work L&D 24 years later, PRN days. I'm sure my coworkers will love it when I bring these in delicious looking treats!
I needed this post right now (three thirty in the a.m.) after a failed candy recipe and all the Christmas to-dos keeping me awake. Meaningful and encouraging words, thanks!
My mouth if officially watering! Chris - these look simply supreme. A must make!
hi chris, me living in this part of the world of course never heard of that phrase and am sure know what it means when you are going to say that again in future. This bar sounds divine!
Lovely looking bars. I am sure they are delicious and addictive.
Love that expression. I hadn't heard it before either. I love this recipe as well and we all need reminders to keep the "reason in the season." Happy Holidays!
Gorgeous bars, Chris! I just adore pecans, pecan pie, bars, etc. and yours look divine, my dear. And, yes...we're definitely "getting to the short rows now" before Christmas! (Thanks for explaining the expression to this Midwestern girl.) Best wishes to you and your family for a meaningful and joyous Christmas holiday! xo
Love the short rows story, that will stay with me forever! I am definitely nearing the short rows I hope and I need one of these praline bars for encouragement! Merry Jolly and thanks!
Jenna
Love this with all those good pecans and the graham cracker crust! My niece is a mother/baby nurse also, a great profession!
Chris, these are fantastic! I love that you kept it simple with a graham cracker crust, too!
Oh yum, I love pecans! I'm sure you are/were a wonderful Nurse to have!
They sound like a great cookie Chris! I have a feeling "getting to the short rows" will stay with me, I like the expression:@)
Amen, sister! What a wise message!!!
I love pecans...These Southern bars are to die for, Chris!!!! I'd eat many of them by myself...Merry Christmas!
Simply irresistible! Bet they will be great using shortbread crust too.
I love that graphic and the quote - wonderfully true. I've made these bars but with saltine crackers - they're so much prettier the way you made them! And don't remind me we're getting into the short rows. While that's good news when your shift is almost over or for kiddos who can't wait to open presents, it's not so good news for a new mama who doesn't have time to do her shopping! But then again, the shopping isn't what's important, now is it? 🙂
Chris these sound fantastic and so simple! I love recipes like this - it makes baking for the holidays a breeze!
Love this Chris! I can't even imagine doing the work you did, Christmas prep is nothing compared to that!
I am having Christmas Dinner here in Aspen with friends. We all are bringing food that is traditional from our pasts. I am the Dessert Lady. These Southern Praline Bars are perfect --- a reminder of my years as an undergrad at Florida State. My sorority sisters would take me home for Thanksgiving since I couldn't get back to Iowa and their Moms always had some bars of this kind on the table. I love southern cooking. So, I will be making these for my Christmas Cookie Platter (and, thanking you).
I've heard that term before, but totally forgot about it. Thanks for the reminder. And thanks for these super looking praline bars. What a yummy treat! These looks terrific - thanks.
Perfect in a pretty container as a giftie:-)
Chris I never knew exactly what you worked as but now I do I can't imagine you doing anything else. I wish you were going to be working in my hospital in February!
These look seriously delicious.
These bars look simply irresistible, Chris!
I haven't heard of that term before, but now I'll be sure to use it. The one thing I do know about tobacco farming is that the term is pulling the leaves, not picking. I love your praline bars, Chris. I may just need to make them this weekend.
Yum!