By Misty I.
A few months ago, a colleague asked if I had the recipe for “those graham cracker things.” I knew exactly what treat she was referring to and promised I’d try to find it. I didn’t know what it was called either. That weekend, I combed through my “local style” cookbooks, stacks of handwritten recipes and online with no luck. Finally, my MIL gave me something called “Almond Brittle.” I ignored the strange name and went down the ingredient list, it was exactly what I was looking for.
Without trying it, I gave the recipe to my colleague and told her I was confident that was it. A few days later, I was rewarded by tasting her first batch and indeed it was the recipe. That afternoon, I made my own batch.
Note: you may want to buy pre-chopped mac nuts so yours looks better than my version above.
Toffee Macnut Graham Crackers
- 2 blocks butter (1 cup)
- ½ C. white sugar
- 1 – 1½ boxes Diamond Brand Original Hawaiian Graham Crackers
- ¾ – 1 C. macadamia nuts (pre-chopped or chop by hand)
Preheat oven to 325 degrees. Break each cracker in half.
Lay crackers close together on a foil-lined sheet pan, not doubled up like you see in the pic. (I used 1 ½ boxes so I ended up using 2 sheet pans.)
Melt the butter and sugar in a small saucepan until bubbly, about 2 minutes. Remove from heat. Working quickly, pour ⅔ of the mixture evenly on crackers. (I used a silicone basting brush to spread it as evenly as possible.) Sprinkle on the mac nuts. Pour remaining ⅓ of the mixture onto the nuts and crackers. Bake for 10-15 minutes. Let cool.
That’s it, only easy!