Many years ago when I worked as a nurse at a cancer center, one of the oncologists I worked with brought in a huge plate full of these Almond Graham Yummies. They were a family favorite that his wife had made for years. She shared the recipe with me and they've been a regular in my holiday baking ever since. If you've ever wondered what kind of baby a toffee cookie and almond brittle would make (and who hasn't?), this would be it. These are great for the holidays but are also one of those easy treats that can be made any time of year. They're great to include in care packages, take to parties, or pack in little gift boxes.
This recipe only has four ingredients and takes 20 minutes to make. I'm not a fan of graham crackers but the butter and brown sugar transform them into toffee-ish goodness. They're buttery, crunchy, and addictingly delicious. You'll find it hard to quit eating these yummy little bites!
Serving size: makes about 40-50 pieces depending on how large you break them up
11-12 double graham crackers (22-24 single graham crackers)
1 cup butter
3/4 cup packed brown sugar
2 cups slivered almonds
Preheat oven to 325 degrees.
Line a cookie sheet or jellyroll pan with foil. Foil should go over the edges a bit. Lay graham crackers in a single layer on the pan, making sure the edges of the crackers are all touching.
Combine butter and brown sugar in a medium saucepan. Melt and boil at medium heat. Add almonds and boil another 4 minutes. Pour almond mixture over graham crackers in an even layer using a large rubber spatula to even it out if needed.
Bake 8-10 minutes. When syrup bubbles and is not too brown, remove from oven. Let cool in pan. Break into bite size pieces.
These little yummies freeze really well ... if they ever make it to the freezer!
Wishing you all a very Merry Christmas!
May you have a joyful and peaceful holiday with your family.
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