Sweet Graham Snacks

Four ingredients. Fifteen minutes. That’s all it takes to make these addictive little toffee-coated graham cracker snacks that disappear from the tray before they’ve fully cooled.

Graham crackers line a sheet pan, then get drizzled with a boiled butter and sugar mixture studded with ground nuts. Ten minutes in the oven and the sugar caramelizes into a thin, shatteringly crispy toffee layer that fuses to each cracker.

The two-minute boil on the butter-sugar mixture is the critical step. It brings the sugar to the right temperature to set up into a candy coating instead of a sticky, soft glaze. Skip or shorten this and you’ll have limp, wet crackers instead of snappy toffee bark.

Pro Tips

• Remove the crackers from the pan immediately after baking. The sugar hardens fast and will cement them to the pan if you wait.
• Transfer to foil, not parchment. The toffee sticks to parchment and tears it apart.
• Break apart once completely cooled. Warm toffee bends, cool toffee snaps.
• Use finely ground nuts for even distribution. Large nut pieces slide off the crackers.

Variations

• Drizzle melted chocolate over the cooled bark and sprinkle with flaky sea salt for a chocolate toffee version.
• Use pecans or almonds for the ground nuts. Each brings a different richness.
• Swap graham crackers for saltine crackers to make classic “Christmas crack” toffee.