Toffee Grahams

I first had these when my friend Kim from G&M Tours made them for our bus ride to NYC! Since then, I make them every holiday for my friends! They’re buttery, rich and delicious!

Ingredients

  • 13 full graham cracker sheets
  • 1 cup chopped pecans
  • 1 cup butter
  • 1/2 cup of sugar
  • 1 tsp vanilla
  • Recipe

    Preheat the oven to 350°F. Carefully break the graham crackers at the seams. To a half sheet pan, evenly distribute 51 graham crackers and sprinkle pecans on top. To a medium saucepan, combine butter, sugar and vanilla. Stir until the butter has melted and mixture comes to a boil. Allow the mixture to boil for EXACTLY 2 minutes. Carefully pour the mixture over the graham crackers, ensuring all pieces are covered. Bake 7-8 minutes or until the toffee coating is bubbling and crackers slightly browned. Remove from the oven, allow them to rest EXACTLY 1 minute, then transfer one-by-one to a cooling rack using a small spatula and knife (as seen in video). Store in an air-tight container.

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    4 Comments
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    Nicole
    Nicole
    11 months ago

    Have you ever tried using dairy free butter?

    Jennifer
    Jennifer
    11 months ago

    When I let mine boil for the 2 min. the mixture got thick. I had to spread it rather than just pour it on. Do you know why this may have happened? They are in the oven so I am hoping they still turn out ok.

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    I first had these when my friend Kim from G&M Tours made them for our bus ride to NYC! Since then, I make them every holiday for my friends! They’re buttery, rich and delicious!