Makes about 64 pieces. Recipe is from Sara Lemon, who said, “My mother, Anna Mae Lemon, now 98 years old, of Jackson, Miss., got this recipe from a friend in the 1950s or ’60s. It’s just as good now as it was then.”
16 graham crackers (the double-square size)
1 cup slivered almonds
11/2 sticks butter
1/2 cup brown sugar, lightly packed
1. Preheat oven to 350 degrees. Put graham crackers side by side on a jelly roll pan (about 18x12x1-inch). Cut small pieces as needed to cover the pan completely.
2. Sprinkle almonds evenly over crackers. Set aside.
3. Heat butter and sugar in small pan, stirring until sugar dissolves. Bring to a boil and boil exactly 2 minutes. Carefully drizzle hot butter mixture over crackers, covering evenly.
4. Bake 8 to 10 minutes — watch it because it will burn easily. Let cool in pan and break into pieces along cracker perforations.
Note: To cut the fill-in pieces of cracker, place a long straight-edge knife on the cracker, press it with the palm of your hand, and the cracker will cut with a straight edge.