Since this is my second time making these in February (or in two weeks to be more precise), I figured I’d better share the recipe so you can all become addicted, too. I made them first with almonds, and today I made them with pecans. I love them both, but if I had to pick a winner, pecans would take the prize. Either way, they are delicious, and if you don’t like nuts, leave them out altogether.
These really need no introduction. Just look at the pictures, and imagine the taste of salted, caramelized brown sugar with crunchy pecans or almonds and buttery graham crackers.
Yes. You need it. I know.
Sweet and Salty Graham Cracker Toffee
- About 14 sheets of graham crackers broken along perforations into 4 pieces each
- 2 1/2 sticks butter
- 2 cups brown sugar, light or dark (I used dark)
- 1 cup slivered almonds or chopped pecans
- Sea salt
Preheat oven to 350.
Line a rimmed 1/2 sheet pan (18x13x1) with parchment or a non stick silicon baking mat. Cover baking sheet with Graham crackers. Get as many as you can on the sheet in a single layer, breaking some if necessary.
In a saucepan, heat butter and sugar until melted and bubbly. Add nuts.
Pour sugar mixture as evenly as you can over Graham crackers. Carefully (it’s hot!) spread to distribute nuts.
Place in oven and bake for 12 minutes.
Remove from oven and sprinkle with sea salt while still hot.
Let cool for an hour at least, but longer is fine, too. Overnight is even better. (Try to wait that long to eat some. I dare you.)
Break into pieces and enjoy!