Bourbon Graham Cracker Candy

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Bourbon Graham Cracker Candy is so buttery and crunchy with just the right amount of bourbon flavor. It’s easy to make and keeps well in a ziptop bag. This southern treat is perfect for a Kentucky Derby Party.

Bourbon Graham Cracker Candy


Just a few basic ingredients and 10 minutes of bake time are needed for this addictingly sweet candy.

Bourbon Graham Cracker Candy with pecans


It’s so crunchy and sweet it’s difficult to stop eating.

You’ll need a large baking sheet and you’ll want to line it with parchment paper. This stuff is sticky!

How to Make Bourbon Graham Cracker Candy


Break 14 graham crackers into 4 rectangles each and lay them side by side on the parchment paper. Place a whole pecan in the center of each graham cracker piece. You can skip the pecans if you don’t like them, but bourbon and pecans are such a great combination.

Bourbon Graham Cracker Candy


In a saucepan bring some butter, brown sugar, and a little salt to a boil. Stir in the bourbon and then pour the mixture evenly over the graham crackers. Careful not to dislodge the pecans. Bake for 10 minutes and then let cool before breaking into pieces.

This candy is like sugary crack! You won’t be able to stop eating it.

Bourbon Graham Cracker Candy

More Bourbon Desserts

Bourbon Graham Cracker Candy

Bourbon Graham Cracker Candy

Course: Candy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 56 pieces
Author: Christin Mahrlig
Bourbon Graham Cracker Candy is so buttery and crunchy with just the right amount of bourbon flavor. 
Print Recipe


  • 14 graham cracker rectangles
  • 56 whole pecans
  • 14 tablespoons butter
  • 3/4 cup, plus 2 tablespoons packed light brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons bourbon


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Break each graham cracker into 4 small rectangles and place them touching each other on the prepared baking sheet. Place a pecan on each graham cracker piece.
  • In a medium saucepan over medium-high heat, melt butter and brown sugar. Add the salt, and stirring constantly, bring it to a full rolling boil. Stir in bourbon and remove from heat.
  • Pour brown sugar mixture evenly over graham crackers.
  • Bake for 10 minutes.
  • Set the pan on a cooling rack and let cool to room temperature.
  • Break into pieces and store in an airtight container at room temperature.

49 thoughts on “Bourbon Graham Cracker Candy

  1. Made this and pecan half fell off all crackers. Also the sugar on edges burned even though I only baked for 10 minutes.

  2. Yum! A couple of options, although it’s perfect as is: 1. You can use chopped pecans and sprinkle them over the crackers instead of placing a single pecan on each cracker. 2. You can use saltine crackers instead of graham for a little salty/sweet combo. I also like someone else’s suggestion for adding chocolate, but this is one lily of a recipe that needs no gilding!

    1. Isn’t the 14 Tablespoons of Butter a little bad for yur arteries?? We cut butter down to 8 tablespoons (1Stick) Please advise

  3. What is the shelf life of these if packaged in cellophane bags? they look incredibly delicious, I’m trying them this weekend.

    1. Use parchment paper to line the pan. Wax paper can not be used at this heat. Also, for those folks who prefer not to use an alcohol, the alcohol evaporates almost immediately at this temp. Denis.

      1. Love this recipe. FYI I thought 14 tbs. of butter was a lot but it wasn’t to much. I used non stick aluminum foil and it worked great!

  4. This makes a very good and well appreciated gift. These are easy to prepare and are inexpensive to make. I am an eighty one year old widower trying to make a good impression on a very pleasant good looking widow. I believe this candy might be just the thing I need as a helper. Denis.

  5. I used matzoh as the base cracker, which worked really well. Because they are big, more of the good stuff stayed on the cracker and not on the cookie sheet. Then just broke up after cooling.

  6. A bit confused as to why the final step is to break into pieces. Aren’t they bite-size already? And breaking would dislocate the pecan halves.

  7. How long do these stay good (assuming they aren’t eaten immediately)? I’d love to make these for a bourbon event I’m going to but wouldn’t want them to get soggy or sticky if made in advance. Or maybe that’s not an issue?

  8. This recipe is amazing! It takes very little ingredients, very little time (or skill), and it’s fun to make. The best part is that it’s delicious! It’s also easy to make in a large batch and it’s cheap. This is a crowd-pleaser and our new favorite go-to dessert to bring to events.

    We melted and drizzled semi-sweet chocolate over them and it is PERFECT. Tastes like Derby pie in little bites, without the mess.

    1. I’m sorry Michele. I don’t even own a toaster oven. But I think you could make it the same way. You would just need to use a smaller pan I’m thinking and maybe bake them in 2 batches.

  9. Sounds amazing! I might try it with the Vanilla Bourbon. I know that the whole Pecan is a pretty presentation maybe, but I would like to use Pecan Chips instead of the Whole Pecans. I like tasting some of the Pecan with each bite.

    1. i was wondering the same thing…and i would think with it being only 3 tablespoons, that just leaving it out wouldn’t mess up the recipe…

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