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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried 3 times and can’t get them off the wax paper. 3 batches in the trash
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.
You need to use parchment paper, not wax paper.
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!
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.
Is that really 14 tablespoons of butter?
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.
I am going to make this with some bacon pieces added. Thanks for a great recipe!
What do I do if they won’t come off the wax paper?
You MUST use parchment paper. Wax melts in the oven yuck!!
These look amazing and I was just gifted some honey whiskey! I may have to make these today!
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.
I think it just refers to the candy part as it may be solid between the crackers.
Is there a non-alcoholic substitute for the bourbon?
You can use vanilla extract instead, but only add a teaspoon or 2.
You can also buy bourbon flavored vanilla on Amazon. It has the taste but is non alcoholic!
In the oven now.