Sweet Club Cracker Snacks

"This is a fantastic, quick to prepare snack. You will love the combination of salty/sweet taste and the crunch of the almonds and browned crackers. I got the recipe from my friend after we tasted these snacks at her home. These crackers are really pleasing to the eye and will keep several days in a container with a tightly-fitting lid. They would also make a great Christmas gift in a decorative tin."
 
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photo by Saute Gently photo by Saute Gently
Ready In:
32mins
Ingredients:
5
Yields:
48 crackers
Serves:
6-8
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ingredients

  • 5 ounces Club crackers
  • 12 cup butter
  • 12 cup sugar
  • 1 teaspoon vanilla
  • 12 cup sliced almonds
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directions

  • Arrange single layer of Club Crackers on a cookie sheet with sides.
  • In saucepan, melt butter, add sugar and boil for two minutes; add the vanilla and stir. Pour immediately over crackers and sprinkle with sliced almonds.
  • Bake in the oven for 10-12 minutes at 350 degrees or until lightly browned.
  • Cool, break apart crackers carefully and arrange on serving platter.48.

Questions & Replies

  1. When I made them they didn't harden. Did just what the recipe called for. The mixture rather soaked into the crackers and didn't get glazey on top. Still delicious sweet and buttery though!!! Was glazy and shiny on the bottom of the crackers. I am going to try the toffee recipe with the brown sugar instead of regular sugar and see how that wirjd!
     
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Reviews

  1. Dear, Sweet, Saute Gently - my heroine: Absolutely LOVE this quick, easy, delicious recipe. Totally satisfies my "salty-sweet" yearning. Its only fault: my diabetic hubby can't enjoy. As an added kick I lightly sprinkled coarse-ground kosher salt on top immediately after removing from oven. SO GOOD! (ps: I've lurked on many recipe exchanges for years, but I've never joined, commented or otherwise participated. This ridiculously easy snack compelled me to break my silence.)
     
  2. Made for Spring PAC 2010 --Buttery, sweet and yet salty at the same time. Because of Susie D's review, I lined the baking sheet with foil and sprayed it with PAM then proceeded with the recipe. This made it easy to remove the candy from the baking sheet. I toasted the almonds in a frying pan and added chocolate chips to half of the crackers and let them melt on top. These would make a nice addition to a cookie tray. Thx for sharing your recipe.
     
  3. Here's another great recipe for me that will enhance my finger food counter the next time I host a group! Unusual & very, very tasty, for sure! As with other we really enjoyed the sweet/salty combo! Thanks for posting your recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef] Want to check out PAC? Click here http://www.recipezaar.com/bb/viewtopic.zsp?t=327498
     
  4. So, these little morsels are addictive! I took noted of another reviewer's problem with removing these from the pan, and used a sil-pat. I think that made a big difference. I cooked the sugar mixture for 2 minutes, as soon as it came to a boil (stirring constantly), and it was a light tan color, and everything looked to be incorporated well. I baked for 10 minutes, and they were fully covered and bubbling when I removed them. Next time I make these, I will sprinkle the almonds over the crackers before pouring the sugar mixture; I feel they will 'stick' to the crackers better. These are very similar to a recipe I have posted- recipe#347649. We will sure be enjoying these! Thanks for sharing, Saute Gently. Made for Spring PAC 2010 - http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
     
  5. I had some problems with the recipe, but loved the crackers when finished. They had an taste reminscent of toffee. The whole cracker & the almonds are encased in the glaze after baking. The slightly salty & sweet crackers are crunchy and addictive! I had a horrible time getting these out of the pan and resorted to using a spatula & chipping away so there were lots of broken crackers. Maybe I overcooked the glaze in the saucepan???? I do prefer using a candy thermometer and the recipe would have been more helpful if it even included soft ball, hard crack, etc so to better hit the right temp. The crackers did keep well in a plastic bag & would be good for shipping or on a holiday tray assortment. I will be making them again.
     
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Tweaks

  1. Bake for 7 minutes at 375 degrees
     

RECIPE SUBMITTED BY

I'm the mother of three sons and grandmother to five grandchildren. I love to collect tried-and-true recipes and have recently typed and compiled a notebook of the recipes I've collected over the past 40 years. My favorite recipes are Mustard-Baked Pork Chops and Chocolate Delight. I am a conservative Christian woman. I volunteer in the Accounting Department of our church two days a week, and I love helping people. My passion is helping and encouraging people who are going through difficult times in their lives.
 
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