Ingredients
- 1 stick butter
- 1 stick margarine
- 1 cup sugar
- 1 package of graham crackers (this means one of the three packages inside the box — not the entire box)
- 1 cup nuts — pecans, walnuts, or almonds all work really well
Directions
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Turn your oven on to 350°. Melt butter, margarine and sugar in a smallish sauce pan. While the butter mixture is melting, cover a rimmed baking sheet with foil (this saves about an hour of clean-up) and break each graham cracker along the perforations into four rectangles. Lay them out flat on the cookie sheet. Don’t get too stressed out if some of the crackers break into funny-shaped pieces.
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When the butter mixture has completely melted give it a good stir and combine it thouroughly. Pour the butter mixture over the crackers and spread it out so each of the crackers is completely covered with the caramel. Sprinkle the nuts over the crackers.
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Bake for 10 minutes. Remove the crackers to a sheet of waxed paper to cool. The crackers will be kind of floppy when you take them off the cookie sheet, but they’ll harden up as they cool. If all the nuts slid off the crackers, as will sometimes happen, just scoop them up and put a few on each cracker while the caramel is still liquid.