Graham Cracker Toffee #glutenfree

GF Graham Cracker Toffee

Hi y’all!  ‘Tis the season for all those sweets and treats.  This GF graham cracker toffee is a super easy, very decadent and tasty treat that you can take to any holiday gathering and everyone will love it!  Make it gluten-free by buying GF graham “style” crackers and make sure your pecans are safe (not processed at a facility with WHEAT).  To make it casein-free, I used ghee instead of unsalted butter.

12 GF graham crackers
1/2 cup unsalted butter (or ghee for casein-free)
1/2 cup packed brown sugar
1/2 cup chopped pecans

Preheat the oven to 350 degrees F.

GF Graham Cracker Toffee

Line a 7 x 10.5 baking pan with foil. Place each graham cracker next to each other in the baking pan. Meanwhile, heat the butter (or ghee) and brown sugar in a small saucepan over medium heat. When the sugar is melted and bubbly, stir in the pecans.

GF Graham Cracker Toffee

Spread the mixture over the graham crackers. The ghee might separate from the sugar mixture a bit but it doesn’t matter. Just spread the mixture over the crackers. Bake for 10 minutes then let cool completely on a cooling rack. Break into pieces and enjoy the decadence!

GF Graham Cracker Toffee

The original recipe came from The Cooking Channel.

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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