Graham Cracker Toffee 3

Experimenting with recipes is so fun for me.  I love to make slight changes to recipes, just to see how I might like it prepared a different way, or if it really makes a difference.

This recipe is pretty basic:  Graham crakers, butter, sugar, and nuts.  The nuts on top are really just personal preference, whether almonds, pecans, or another or your choice.  The variability comes in when the type of sugar changes, or the ratio of butter to sugar changes.  

In this recipe, I used white sugar instead of brown sugar, like in the previous two versions.  It was quite good!  I love brown sugar taste, but this caramelized sugar was able to highlight the almonds a bit more.

Whichever recipe you choose (1, 2, or 3) you will not be disappointed.  I think they are all equally good!

As Always, 

ENJOY!

INGREDIENTS

8 graham cracker sheets(16 squares)

1/2 cup butter (1 stick)

1/4 cup white sugar

1/3 - 1/2 cup sliced almonds

       Preheat oven to 350 degrees.  Line a 9 x 13 pan with parchment paper.  Lay the cracker squares as close together as possible, breaking the squares into small rectangles and filling the edges of the pan as necessary. In a small saucepan melt the butter and sugar together over medium high heat.  bring to a low boil and boil for 4 minutes, stirring constantly.  Pour mixture evenly over crackers.  Using a rubber spatula spread mixture to the edges of the crackers.  Sprinkle with the sliced nuts.  Put in preheated oven for 8 minutes.  Remove from oven, let cool completely and then break or cut the crackers into squares.