A beautiful friend shared this recipe with me a few years ago, and now I will share it with you. And you will thank us both.
It is very quick to make, very easy to serve, and very addictive to eat. What more can one wish for or want from a scrumptious snack?
Bethany’s Almond Grahams
- 24 Graham Crackers (1 cracker = 1 long “sheet” made up of 2 squares or 4 rectangles)
- 2 Sticks of Butter (I use sweet cream and salted.)
- 1 Cup Brown Sugar
- 6 oz. Sliced Almonds
- Dash of Sea Salt
- Preheat oven to 400 degrees.
- Line 2 cookie sheets with foil and place graham crackers side by side, covering the cookie sheets.
- In saucepan, melt butter and dissolve brown sugar over medium heat until it thickens and begins to bubble.
- Spoon butter mixture over graham crackers and smooth to cover all. (I like using a basting brush better than a spoon, but both work just fine.)
- Sprinkle with almonds.
- Bake at 400 degrees for 5-6 minutes, or until bubbly and almonds begin to brown.
- Remove from oven and sprinkle very lightly with sea-salt.
- Let cool completely and break into odd-shaped, bite-sized pieces. (The crackers seem to lift off the foil in a big layer, and then they are easy to break apart into small pieces.)
I (on the spur of the moment and at the last second, of course) have decided to make these for Halloween treats by putting 3 “sheets” worth of crumbled grahams in a bag and tying with a bow (each recipe batch with make 8 goodie bags). I should go to the store to purchase cute Halloween baggies, but I am dead-set and determined to use up the horde-like stash of
junk crap stuff mess *#@! craft supplies that I already own, so boring bags and random ribbons will have to do. Luckily, I have found in my years of mothering that goodie bag recipients typically do not care all that much about the packaging yet almost always love the contents 😉
Happy Halloween…with love and hugs,