Salted Caramel Grahams

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.


  • Servings: Depends on size of bars
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  • 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.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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