Cook on a Whim: Sweet & Salty Graham Cracker Toffee

As you must have learned by now, I love baking on snow days. This is one of the easiest little snacks you could ever whip up, and it makes a regular appearance around here all winter long — especially on snow days. It’s a little too easy, if you know what I mean. I bet you have all of the ingredients in your pantry right now.

Feel free to mix up the type of nuts you use. Anything will work; almonds and pecans just happen to be my favorite. This would be a great little snack to have around on Super Bowl Sunday. And stay tuned next week for a savory snack that is perfect for game day.

That’s it! Short and sweet. I hope you’ll give this one a try — and that you’ll love it as much as we do.

Photo by Anita Parris Soule. Courtesy Cook on a Whim.

Sweet & Salty Graham Cracker Toffee


About 14 sheets of graham crackers, broken along perforations into 4 pieces each

2 1/2 sticks butter

2 cups brown sugar, light or dark (I used dark)

1 cup slivered almonds or chopped pecans

Sea salt


Preheat oven to 350. Line a rimmed half sheet (18-by-13-inch) pan with parchment or a nonstick silicon baking mat. Cover baking sheet with graham crackers. Get as many as you can on the sheet in a single layer, breaking some if necessary.

In a saucepan, heat butter and sugar until melted and bubbly. Add nuts.

Pour sugar mixture as evenly as you can over graham crackers. Carefully (it’s hot!) spread to distribute nuts. Place in oven and bake for 12 minutes. Remove from oven and sprinkle with sea salt while still hot.

Let cool for an hour at least, but longer is fine too. Overnight is even better. (Try to wait that long to eat some. I dare you.)

Break into pieces and enjoy!


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