- 42 club crackers (2 1/2 inches x 1 inch)
- 1/2 butter or margarine
- 1/2 sugar
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
Place crackers in single layer in foil-lined 15x10x1-inch baking pan. In saucepan over medium heat, melt butter. Add sugar; bring to boil, stirring constantly. Boil 2 minutes. Remove from heat; add vanilla. Pour evenly over crackers; sprinkle with nuts. Bake at 350° 10 to 12 minutes or until lightly browned. Immediately remove from pan, cutting between crackers if necessary, and cool on wire racks. Store in airtight container.
Notes: Pour syrup quickly as it cools fast and sprinkle the nuts on right away before syrup cools so they stick. Some almonds will not stay but are for you to eat. You may use more than 1 cup of almonds if you like more. After crackers cool they may be frozen.
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