I had made a similar cookie with a chocolate coating and my daughter wondered how they would be without the chocolate. I also changed from slivered almonds to roughly chopped whole toasted almonds and added a sprinkling of sea salt. We found out they are absolutely delicious – buttery, crisp, lots of nuts and the sea salt adds an extra bit of punch. My family loved them. Also, fast and easy to put together.
SALTED CARAMEL GRAHAMS
- 12 long graham crackers
- 1-1/2 cups chopped toasted almonds
- 1 cup butter (the real thing)
- 1 cup dark brown sugar
- 1 tsp. sea salt
Line 11 x 16 inch jelly roll pan (with lips) with parchment paper. Lay graham crackers in pan to fit snugly.
Sprinkle with almonds and set aside.
Put butter and brown sugar in a saucepan, and bring to a full rolling boil while stirring constantly (about 4 minutes).
Pour the hot caramel carefully over the almond/graham cracker base, spreading to cover all of the crackers and nuts. You can use a spoon to dip up small amounts and patch any uncovered spots. Sprinkle with sea salt.
Place in a 350° F oven for 8-10 minutes, or until bubbly all over. Place on a wire rack and cool to room temperature.
Using a knife, pry up pieces of the cookie and break into serving-size pieces.
Good either chilled or at room temperature – caramel is softer at room temperature. This recipe makes a lot of very rich pieces.
They’re hard to resist.
What a wonderful recipe, that use little ingredients, strong on flavor, and not too many steps. I hope to try this one. Thanks for sharing!
Maureen
Yummy, yummy, yes, I want to try this one too. It sounds really good. Thanks for sharing!
These look dangerously delicious. Mmmm….
Those look so good. If I lived at your house, I’d weigh as much as a house!
What a yummy treat on a late summer’s day!
Hugs from Holland ~
Heidi
Another great recipe, I have tried something similar on saltines but I think this would be better!