| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 60 | servings | ||
INGREDIENTS
| 16 | Graham crackers | |
| 1/2 | c | Margarine |
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 3 | tb | Sliced almonds |
INSTRUCTIONS
Place 14 graham crackers on 15- by 10-inch jellyroll pan lined with foil. Break up remaining 2 graham crackers into large pieces and use broken crackers to fill gaps on pan. Melt margarine, butter and sugar in saucepan, then boil 2 minutes. Pour glaze over graham crackers and spread evenly with spatula. Sprinkle with sliced almonds. Bake at 325 degrees until white bubbles on glaze darken and disappear, about 15 minutes. Do not overcook. Cool completely in pan. When cool, remove foil from pan and snap candy into pieces. Store in airtight container. Yields 3/4 pound, about 60 pieces. Each serving: 45 calories; 49 mg sodium; 4 mg cholesterol; 4 grams fat; 4 grams carbohydrates; 0 protein; 0.04 gram fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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