Friday, December 30, 2011

Spiced Caramelized Graham Crackers

I had leftover graham crackers from making gingerbread (graham cracker) houses with my little ones and decided to give this recipe a whirl.  The spices add warmth to the buttery caramel that makes these graham crackers extra yummy and addicting.

Spiced Caramelized Graham Crackers

12-14 full sheets of honey graham crackers
1/2 cup butter, cut into small pieces
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
1 teaspoon pure vanilla extract
Sliced almonds, for sprinkling (about 1 generous cup)

Position a rack to the center of the oven and preheat it to 350 degrees.  Line a 12-by-17 inch rimmed baking sheet with foil for easy cleanup.  Arrange the graham crackers snugly in the pan, covering as much of it as possible (break a few crackers to fill in any gaps).

In a small saucepan, combine the butter, brown sugar, cinnamon, salt, ginger and nutmeg.  Melt over medium high heat, stirring often.  Boil for 2 minutes.  Remove the pan from the heat and stir in the vanilla.

Pour the caramel evenly over the crackers.  Use and offset spatula to quickly smooth the caramel over the surface.  Sprinkle generously with the almonds.  Bake until bubbly, 8-10 minutes.  Cool completely on a wire rack before breaking into pieces.

*My sister Stephanie and I think that they would be yummy to use for ice cream sandwiches.

Recipe from Piece of Cake blog

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