I have a recipe similar to this in my cookbook. However, my Toffee Crunchers don’t have any bourbon. How did I survive without adding bourbon???
15 – graham crackers (about ½ of a 14.4 ounce box)
1/4 – cup bourbon, I use Wild Turkey Honey
1 – cup butter
1 – cup chopped pecans or walnuts
1 – cup brown sugar
1/8 – teaspoon salt
Preheat the oven to 350. Line an 11×17 jellyroll pan with foil, shiny side down. Make 2 rows of graham crackers down the center of the pan. They will barely fit lengthwise and leave about ½ inch open edge widthwise on the pan.
Melt the butter in a medium saucepan over low heat; a small pan seems like it will work but the bourbon boils up and could overflow in a small pan. Stir in the brown sugar and salt, and bring the syrup to a boil over medium high heat, stirring regularly. Reduce the heat to medium and simmer the syrup for 5 minutes, stirring constantly. Remove the syrup from the heat and add the bourbon. Pour the syrup over the graham crackers and spread the syrup to the edges of the crackers with the back of a spoon. Sprinkle the nuts over all. Bake the toffee for 10 minutes. Let the toffee sit for 5 minutes, until the bubbling stops, and cut the toffee. Allow the toffee to cool to room temperature and store in an airtight container.
valdoty 