Pre-heat oven to 350 degrees.

You'll need:
1 package graham crackers
1 cup butter (1/2 lb.)
1 cup brown sugar
2 cups sliced almonds
(before baking, place almonds on jelly roll pan and toast in oven about 15 minutes until light brown; remove and cool)
1 jelly roll pan (11" x 15")
parchment paper

Simply:
1. Line jelly roll pan with parchment paper; lay out graham crackers on pan in 7 rows, 4 crackers per row (total of 28 squares).

2. Melt butter & sugar in heavy pot over medium-high heat. Bring to a boil, then take off heat and pour carefully (have a grown-up do this) over all the graham crackers.

3. Sprinkle almonds all over the caramelly top.

4. Bake about 10 minutes; topping should be very bubbly.

5. Cool on a wire rack. Pull off parchment and separate into squares.