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 Cody Road Bourbon
DIRECTIONS:
- 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.