Almond Graham Cracker Toffee Recipes

TOFFEE CRUNCH GRAHAMS

Toffee Crunch Grahams image

Only four ingredients make up these toffee bars loaded with crunchy almonds. "My sister gave me the recipe years ago, and it's still a family favorite," shares Carol Horne, Perth Ontario.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 4

Ingredients

12 whole graham crackers
1-1/2 cups butter, cubed
1 cup packed brown sugar
2 cups sliced almonds

Steps:

Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

Nutrition Facts : Calories 107 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

GRAHAM ALMOND BRITTLE

Graham Almond Brittle image

Quick and easy treat to enjoy anytime: chewy yet crunchy, sweet and salty goodness from heaven. Bet you can't eat just one! Once completely set you can also drizzle chocolate on top and let harden.

Provided by misskimberlee

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 2h26m

Yield 24

Number Of Ingredients 5

Ingredients

⅔ (14.4 ounce) package graham crackers, crushed
1 cup salted butter
1 cup packed brown sugar
1 cup slivered almonds
1 teaspoon coarse salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Layer bottom of the baking sheet with graham cracker crumbs.
Melt butter in a saucepan over medium heat. Add sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Pour quickly onto the crackers; spread with a spatula. Sprinkle almonds on top.
Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let the brittle cool in the oven for 1 hour. Sprinkle salt on top; cool until set, about 1 hour more. Crack into pieces by hand.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 18.6 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 5.2 g, Sodium 199.5 mg, Sugar 12.6 g

ALMOND GRAHAM CRACKER COOKIES

Almond Graham Cracker Cookies image

Our wonderful attendance secretary brought these to school during her week to provide treats. Thank goodness we have 4 minute passing periods because it gave me just enough time to run to the faculty room and grab a few! (I have not made this yet so comments and suggestions are very much appreciated.)

Provided by rickoholic83

Categories Dessert

Time 17m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

24 graham cracker squares
1/2 lb butter
3/4 cup brown sugar
6 ounces sliced almonds

Steps:

Line a large (rimmed) cookie sheet with foil.
Gently cut graham crackers in half. Place in a single layer on foil.
Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
Add almonds and boil until syrup is bubbly.
Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
When slightly cooled, separate with a knife.

Nutrition Facts : Calories 387.8, Fat 25.2, SaturatedFat 10.7, Cholesterol 40.7, Sodium 272.6, Carbohydrate 38.1, Fiber 2.5, Sugar 22.6, Protein 5.1

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Preheat oven to 350° degrees F. Line a rimmed 15x10 jelly roll pan with foil and spray the foil liberally with cooking spray. Arrange the graham crackers in an even layer in the foil pan, breaking some crackers to fit if needed. Set aside.
In a medium saucepan, melt together the butter and brown sugar. Bring to a boil over medium heat and boil, stirring constantly for 2 minutes. Stir in the vanilla extract. Pour the toffee mixture evenly over the graham cracker layer, trying your best to cover all of the graham crackers. If you can't, no worries - once it bakes it will spread the toffee some more.
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Allow the toffee to set and cool and the chocolate to harden, about 30-40 minutes, before breaking into pieces. This can be expedited in the fridge, but I found that the chocolate tends to separate from the toffee layer more if refrigerated.

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