When you need a gluten free holiday snack, cookie, gift or nosh, these are the easiest, fastest and most delicious choice. Low fat they are not, but tasty and impressive, they are- pick your poison.
These are one of the semi-homemade sweets that can be made on the fly so long as you have the following pantry items in stock.
Gluten Free Graham Crackers
Almonds, and assorted nuts of your choice
(I like roughly chopped cashews and pistachios)
1 cup brown sugar
1 1/2 Sticks butter
Preheat oven to 350.
Melt the butter and brown sugar in a large saucepan until combined but not anywhere near boiling. Just dissolve the sugar into the butter.
Put most of the nuts into a ziplocand bang them with the back of a pan to get a rough chop. Add the chopped nuts (I leave the almonds almost all whole so they are pretty) into the sugar/butter mixture and stir to combine.
Spread the graham crackers (I break them into small squares) on a parchment paper covered cookie tray with a lip on the side.
Spread the warm butter/sugar/nut mixture onto the crackers. Place in oven for about 8-9 minutes until bubbling throughout.They spread a little bit when all gooey, so be sure to watch them baking to prevent an oven mishap.
Cool on the trayuntil you able to break into toffee like hunksor if you want to be all fancy, you can cut them with a pizza cutter into squares. Cool completely then store in an airtight container.
If you desire a store bought look, wrap the toffee in wax paper inside a take out crate and tie with a beautiful ribbon. I like these cellophane treat sackstied with wired ribbon, you know that Martha would be ever so proud. It is a good thing.
I would offer a calorie/fat content but do we really want to know? No, sorry, this is a special event recipe and let's leave it at that.
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