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!
Servings: 51 Servings
Ingredients
- 13 full graham cracker sheets
- 1 cup chopped pecans
- 1 cup butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
Video
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
Marty Reyes
I thought these would be crunchy. Did I do something wrong
Laura Ashley
They become crunchy once they cool. If they’re not, then you might need to bake yours 1-2 more minutes. 🙂
Danielle
Did you use cinnamon graham crackers or honey?
Laura Ashley
I used the honey grahams, but both would work. 🙂
Pam
The first ones I made came out decadently delicious. Followed exact process but second time came out and sugar not as smooth! What did I do wrong? I broke up butter the second time.
Laura Ashley
So happy you made them and liked them! This happened to me once and I found that I didn’t boil it hard enough for the full 2 minutes.
JENNIFER
Taste is great, but they actually do need a little more time to cool before being removed. Otherwise they can fall apart. I think the difference is in the crackers these days – gram crackers are not what they were thinner. Otherwise spectacular and easy.
Laura Ashley
Thank you so much! So happy you liked them. I have found that I have to use a spatula the exact length of the cracker so that it transfers without breaking. As long as you get them off before they harden, then you’re good. Once they harden…it’s a battle! Thanks so much for your rating and comment as well! Merry Christmas!