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.
Just a few basic ingredients and 10 minutes of bake time are needed for this addictingly sweet candy.
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!
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.
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.
More Bourbon Desserts
Bourbon Graham Cracker Candy
Ingredients
- 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
Instructions
- 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.
Very yummy! But mine are sticky and need to be peeled away rather than broken up. Storing in a bag will create one big jumbled mess. I baked at 350 for 10 mins. Would boiling the syrup longer help?
Brandy wrks in a pinch but over all yummy, can’t put them down.
Used the salted caramel crown and added a dark chocolate salted Carmel chocolate drizzle. The bridal party loved the treat before the wedding. Even the groomsman came to taste the sweet treat 🙂
om…I can’t unsee this now. It begs to be made…
Yum!
We have made these every year now since you posted this, I didn’t have regular graham or bourbon so I subbed cinnamon graham and salted caramel bourbon made these delicious treats -that my kids call Christmas Crack 🙂 – even better than they were before
I also add 2 tbsps of heavy whipping cream when stirring in the bourbon and the mixture seems to be easier to apply and gives the cracker that creamy toffee taste.
That sounds fabulous!
I don’t know anything about bourbon can someone recommend what kind/brand to buy for this recipe?
My favorite is Maker’s Mark.
Made these for the bourbon lovers in my life. They LOVED them!
Made this and pecan half fell off all crackers. Also the sugar on edges burned even though I only baked for 10 minutes.
To what temperature do you boil the sugar?
FYI…Vanilla flavoring contain alcohol for ya’ll wanting to avoid it.
Not a big fan of bourbon. Would rum work?
Using cinnamon graham crackers is a great choice too. Mmm!
I think that I’ll try this recipe using Fireball whisky.
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!
Made this for my ER crew. They loved it!!
Isn’t the 14 Tablespoons of Butter a little bad for yur arteries?? We cut butter down to 8 tablespoons (1Stick) Please advise
What is the shelf life of these if packaged in cellophane bags? they look incredibly delicious, I’m trying them this weekend.
They should be fine for 5 to 7 days Jill.
My granddaughter made this for a gathering. Gone in minutes. Fabulous.