"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Toffee Grahams Recipe

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This recipe for Toffee Grahams, by , is from 9th Street Church of Christ Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandy Pendergrass

Category:
Category:

Ingredients:  
Ingredients:  
8-12 full-sized graham crackers(or..enough to fill the entire bottom of jelly roll pan)
1 cup chopped pecans
2 sticks butter(I used unsalted, I think salted will work also.)
1 cup firmly packed brown sugar

Directions:
Directions:
Line a large oblong pan with foil. Spray foil with Pam. Lay graham crackers to fully cover the pan. Cover with the chopped pecans. Set aside.

Put butter and brown sugar into medium sauce pan. Bring to a rolling boil and boil for at least 1 minute.(Not more than 3 minutes.) Quickly, pour this mixture over the graham crackers and nuts.

Bake for 10 minutes. IMMEDIATELY remove pan from oven and place into FREEZER for one hour. (Some recipes simply say let cool completely.) After one hour or completely cool break into pieces. These stay fresh for a long period of time if properly bagged and stored in the freezer.(If you can stay out of them!).

 

 

 

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