Toffee Crunch Grahams

12 whole graham crackers, broken into 48 quarters

1 1/2 cups butter (no substitutes)

1 cup packed brown sugar

1 cup sliced almonds

Line a 15 x 10 x1″ baking pan with foil.  Line crackers in the bottom of the pan.  It will be a tight squeeze and the crackers will be touching.  In a saucepan, combine butter and brown sugar; bring to a boil, stirring constantly. Do not biol too long or the syrup will harden.  Carefully pour this syrup over the graham crackers, spreading to cover the crackers.  Sprinkle with sliced almonds.  Bake at 400 degrees for 6-8 minutes or until the syrup is bubbly.  Remove from the oven and carefully lift the foil lining onto a wire rack.  Let cool completly and break apart.

These are very similar to the treats Grandma Johnson makes with club crackers and a syrup of butter and white syrup.  When I made these I had both regular and cinnamon graham crackers so I tried both to see which we liked better.  Dad and I have voted so we will be eager to see which you like better if you try them.  These were fast and easy and they got gobbled up fast.  Enjoy!