Almond Crackers, a delicious recipe from Shirley Marshall, probably originated in her native Georgia, but she and husband Dr. Don Marshall have lived in Orange many, many years.  Don is a retired Dupont chemist, but currently serves as a Chemistry adjunct instructor at Lamar State College-Orange (LSC-O).  Everywhere Shirley, a retired educator, carries these crackers, she has none left because these little rascals are so good!  Please give them a try.  They are so easy to make.  My sweet friend, Diane Grooters of Orange, another retired educator, has made them at least 7 times since the fall.
Equipment needed:15 x 9 baking pan, such as a cookie sheet, with a rimParchment paper or non stick foil (Shirley, Diane, and Anne Payne use parchment foil)Small saucepan 2 dinner knives or a spatula (Knives preferred by Shirley, Anne, and Diane)Large spoon
Ingredients:Box of Town House or Keebler crackers 2 sticks butter1 large pkg sliced almonds3/4 cup sugar1 tsp vanilla
Directions:Preheat oven to 325 degrees.Place crackers on baking sheet with parchment paper, generously covered with almonds.In small saucepan, place butter and sugar, boiling for 2 minutes.  Add vanilla, then pour orspoon over crackers and almonds.  Bake 10-12 minutes at 325 degrees.  Immediately moveto baking rack to cool.  Shirley, Anne, and Diane pick them up with two dinner knives since a spatula sometimes results in a few broken crackers.  There are variations on this recipe on-line under Town House almond crackers.  

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