In a large mixing bowl, beat the softened butter together with the brown sugar and granulated sugar. Mix until the texture becomes light, fluffy, and noticeably paler, which usually takes a few minutes of beating. Proper creaming ensures a smooth base for blending in the liquids and spices without creating gritty pockets.
2. Add Flavor and Spices
Add the whiskey, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until the mixture becomes silky and uniform, with the spices evenly dispersed. At this point the aroma will become warm and fragrant, and the mixture should look creamy without separating.
3. Make the Dough
Gradually add the graham cracker crumbs, folding them in to help the mixture transition from a soft batter to a firm, moldable dough. Add the chopped pecans if using, which will give the wands a crunchy contrast. As the crumbs fully absorb the buttery mixture, it will thicken considerably; you may find it easiest to use your hands near the end to ensure everything is evenly blended.
