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Almond and Pistachio Crisps
- Yield: 44 crackers
rich rectangular crackers
pistachio nuts, coarsely chopped
Line a 15x10x1-inch baking pan with foil. Arrange crackers, side by side, in a single layer in prepared pan.
In a small saucepan, melt butter over medium heat. Add sugar; cook and stir until sugar dissolves. Bring to boiling, stirring constantly; boil gently, uncovered, for 2 minutes. Remove from heat. Stir in vanilla. Immediately drizzle mixture evenly over crackers. Evenly sprinkle with almonds and pistachio nuts.
Bake in 350 degree F oven for 10 to 15 minutes or until very lightly browned. Remove from oven. Immediately cut between crackers with a sharp narrow knife. Remove crackers from pan and cool on wire racks. Store, covered, in an airtight container for 3 days or freeze for up to 1 month. Makes 44 crackers.
(Almond and Pistachio Crisps)
pro. (g) 2, cal. (kcal) 90, calcium (mg) 10, Fat, total (g) 7, iron (mg) 0, carb. (g) 6, sodium (mg) 38, vit. A (IU) 97, sat. fat (g) 2, fiber (g) 1, chol. (mg) 6