Instructions: Preheat the oven to 400 degrees; grease a 10 x 15-inch jelly roll pan.

Arrange the graham crackers in a single layer with the sides touching in the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a heavy small saucepan, combine the butter, brown sugar and cinnamon.

Stirring constantly, cook over medium heat until the sugar dissolves and the mixture begins to boil. Continue to boil the syrup for 3 minutes longer without stirring; pour over the crackers. Bake for 8 to 10 minutes, or until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces. Store in an airtight container.

Makes 1 1/2
pounds.

Leisure Arts, 1994.

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