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.
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.
Using a knife, pry up pieces of the cookie and break into serving-size pieces.