Graham Cracker Candies can be made from items most of us have in the pantry but what makes them even more appealing is how easy it is to whip up a batch. They provide a nice contrasting texture to holiday cookie trays and even with nuts my kids can't resist eating them. The original recipe is hand-written in a family cookbook and it calls for half margarine and half butter, but we almost always make them vegan with just margarine which necessitates the need to boil off the water that makes up some of margarine's mass. These are called 'candies' for a reason; while they are a crunchy, somewhat toffee-like, nutty, sweet treat, they are also rather high in fat, which is a key element in all the best candy.
15-20 graham crackers, broken into quarters
1 cup margarine
1/2 cup white sugar
Sliced almonds or chopped pecans
2 Tablespoons Turbinado sugar (optional)
- Heat oven to 325-degrees.
- Line a 9x13 cookie sheet with as many graham cracker quarters as the pan will hold.
- In a small sauce pan, combine sugar and margarine and bring to a boil. Boil over medium-high heat approximately 5 minutes until most of the water has evaporated.
- Pour sugar mixture over crackers making sure to coat them all, use a pastry brush to spread the syrup evenly if needed.
- Sprinkle the crackers with the nuts of your choice, adding as many or as few nuts as you desire. Top with the turbinado sugar.
- Bake 10 minutes. Crackers should be bubbly and appear somewhat mushy in the pan. Wait 2 minutes for them to set up and absorb and liquid before removing them to a cooling rack.
- Cool completely before storing them in an air-tight container.