Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Almond Thins




Source of Recipe


Traci Hurley


List of Ingredients




graham crackers (enough to cover the bottom of a cookie sheet with raised edges)
1 cup sliced almonds
1 cup pecan pieces
1 cup butter
3/4 cup packed brown sugar


Recipe



Pre-heat oven to 350 F. Spread graham crackers over the bottom of a cookie sheet to cover. Sprinkle almonds and pecans over crackers. In a saucepan, melt and boil the butter and brown sugar for 3 to 4 minutes, DO NOT STIR! Spoon the butter mixture over the crackers and bake for 10 minutes. (Sugar mixture will bubble over the crackers). Lift out and let cool further on a wire rack. Keeps in freezer for months.