ALMOND CRUNCH
12 double graham crackers
4 ounces sliced almonds (or 1 cup chopped pecans)
2 sticks butter
1/2 cup sugar
Preheat oven to 325 degrees. Line a cookie sheet with foil. Place graham crackers on foil. Sprinkle almonds over the graham crackers. Bring butter and sugar to boiling point in heavy pan. Boil for 2 & 1/2 minutes. Pour over crackers and almonds. Bake for 10 to 12 minutes. Cool and break into pieces.
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