We Taste-Tested 7 Graham Crackers—Here Are Our Favorites

Graham crackers have been the basis of the American pantry since 1829, when Sylvester Graham, the Presbyterian Minister, came up with the same name of the whole wheat. Original crackers were without fat, sugar and salt, and a cardboard mixture was supposed to impede immoral thoughts, and very different from the sweetened Graham crackers, which we know and love today, fortunately for us. They are necessary in S’Mores, and when they collapsed and abandoned with oil, they make excellent crusts for cheesecakes and dessert bars. They also make a large snack (the one that our ultramaratifing editor Rochelle swears for loading carbohydrates). But not all Graham crackers become the same.

To find the best Graham crackers, we tried seven different brands that you will probably find on the Internet or in a local supermarket. We tried everyone, not knowing what Graham Kracker was, and after our editors since seven different crackers, we sought results and crowned the common winner, whom we will be happy to bring to our own bonfires, plus another contender .

Criteria

Graham’s good cracker should have a hint of earthly wheat flour; It should have a relatively useful, without reminding you of sawdust or cardboard. It should be beautifully clear and strong, but not so hard that it is difficult to break your teeth. There must be subtle sweetness; Notes of honey, molasses or vanillas are welcome, but should not be depressed. Graham crackers should be thick enough to light S’More, but not so thick that it is impossible to bite.

Applicants

• 365 Organic honey crackers
• Organic crackers Annie Graham
• Bowl and basket sugar honey
• Favorite day honey flavored crackers Graham
• Honey maid Graham Cremers
• Nabisco Grams Original
• Wegman’s Honey Graham crackers

General winner

Nabisco Grams Original

Our editorial director Daniel thought that these tasted “classic” and described them as “airy and clear”. In the same way, our associate director of the editorial office Megan thought that they had a “solid texture of Graham’s cracker”, and they were “beautifully crisp”. Our senior editor of social networks, Kelly, discovered a “hint of warming spices”, which probably came from the molasses. Although Megan found them a little soft, she appreciated that they were not too cute. “Everything is fine! He needs marshmallows and chocolate, ”she wrote. But again, not all Graham crackers?

Second place

Favorite day honey flavored crackers Graham

Our editors enjoyed the honey notes of these crackers; Daniel once again thought that these tasted “classic”. Although Kelly enjoyed the aroma of these crackers, she found them too scattering: “I bite out, and the whole cracker broke up into my shirt.” Other matters, however, liked their crispy.

In conclusion

With the exception of one brand, which tasted fed and had a burned aftertaste, most Graham crackers that we tried were pretty good. Our winner, Nabisco Classic Grahams, was the only brand that we tried that did not contain honey; Instead, the crackers are sweetened both with sugar and with molasses. All other brands contained sugar and honey and/or molasses.

Since Graham crackers, as a rule, are a vessel or accompaniment for other sweets – either as a crust or a vehicle for s’mores – the quality of the cracker you use may not be as important as the quality of the ingredients that you combine with them, such as your Pie or chocolate and marshmallow for s’mores. If you plan to cook or bake with Graham crackers, you will probably be satisfied with which brand you choose. If you plan to eat crackers on your own, you may want to eat a more aromatic cracker like our winners, classic Grahahams Nabisco Grahams and your favorite day with the taste of honey tails.

Our testing methodology

All taste tests are held with brands, completely hidden and without discussion. Taste figures try samples in random order. For example, Taste a May May Sake Sample One One, while Taster B will first try a sample of six. This does not allow tiredness the sky is unfair to give any image an advantage. Actions are asked to fill in tasting sheets, ranking samples for various criteria. All data are reduced to the table, and the results are calculated without editorial input to give us the most impartial representation.