Diana’s Cinnamon Crisps

This recipe was given to me by Diana, the treatment room hostess at one of my doctor’s office. She stresses that you need to use both margerine and butter for this recipe to turn out right.

4 oz Keebler Cinnamon Grahams
1 stick “oleo” (margarine)
1 stick butter
1/2 cup sugar
1 cup coarsely chopped pecans

1. Preheat oven to 350°. Line a cookie sheet with non-stick foil and arrange the graham crackers in a single layer with sides touching. You may have to break some to fit. Eat what’s left 🙂 .
2. In a large heavy saucepan melt the margarine and butter over low heat. Add the sugar and stir to dissolve. Increase the heat to almost high. When the mixture starts to boil stir constantly about 3 minutes until the syrup turns to light brown (just past dark gold).
3. Pour the syrup over the crackers and spread to cover. Sprinkle with pecans.
4. Bake 10 minutes.
5. Cool and break into pieces. Store in an air tight container.

Servings: 36

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