Cranberry Almond Caramel Crunch

Cranberry Almond Caramel Crunch Graham crackers to fill a standard size cookie sheet 1/4 pound flaked almonds 1/4 pound dried cranberries 1 pound butter (yup, that’s right, no substitutions) 1 1/2 cups brown sugar 2 Tbsp, corn syrup Chocolate for drizzling Preheat the oven to 350 degrees. Line the cookie tray with aluminum foil, making sure the corners are neat but not broken by over zealous fingers. It makes the whole process much easier if you don’t have to clean toffee off the tray itself. Line the foil with whole graham wafers and then cut ones to fill the empty spaces. Cut wafers with a serrated knife, sawing back and forth not just pushing down for the best success rate. Sprinkle the graham wafers evenly with almonds and dried cranberries and put aside until the sauce is ready. In a pot on the stove begin to melt the butter, adding the brown sugar and corn syrup when about half the butter has been melted. Putting the brown sugar or corn syrup in the pot first has on occasion caused the ingredients not to combine and it is an expensive recipe to have to redo. The brown sugar will begin to bubble up through the melted butter, allow the mixture to come to a full boil for three minutes. Your mixture will now be thick and gooey.You will fill the tray. Pour over the graham crackers and place in the oven for ten minutes. At the ten minute mark, take a look, the entire mixture should be in a full bubble. As ovens are all different, I have come to say as I have shared this recipe, that paying attention to time is important. If you like a crackable treat you may choose to add a few more minutes in the oven. If you like soft and gooey, maybe a minutes or two less. It is a matter of personal preference but too long and the mixture will take on a burnt flavour as it is important to remember the mixture will continue cooking after it is taken from the oven. cool, cool. It will take time for the center to reach room temperature even though the edges may be ready in a couple of minutes, Drizzle the melted chocolate back and forth over the entire tray. I usually do that at an angle, making sure there will be some chocolate on each piece once broken up into smaller pieces. Store in an airtight container and break or cut into pieces before serving. If you give this away as gifts, mentioning the airtight storage will help keep it crunchier longer but I will say the reason I have been asked not to make this again is because it was gobbled up in one sitting and general lethargy ensued.