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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)
Fat, total (g) 7, carb. (g) 6, chol. (mg) 6, fiber (g) 1, sat. fat (g) 2, pro. (g) 2, iron (mg) 0, vit. A (IU) 97, cal. (kcal) 90, calcium (mg) 10, sodium (mg) 38