Cinnamon Sugar Grahams
Ingredients
2 tbsp.
granulated white sugar
2 tbsp.
turbinado sugar
2 tbsp.
light brown sugar
2 tsp.
ground cinnamon
½ tsp.
kosher salt
3 tbsp.
Kowalski's Unsalted Butter, melted
16
graham cracker sheets, broken in half
Directions
- Preheat oven to 375°.
- In a small mixing bowl, combine sugars, cinnamon and salt; mix well. Pour mixture onto a small rimmed plate; set aside.
- Line a rimmed baking sheet with parchment paper; set aside.
- Working 4-6 crackers at a time, use a pastry brush to evenly brush one side of each cracker with butter from edge to edge. Press the buttered side of each cracker into sugar mixture; place crackers on sheet pan butter-side up, sides touching.
- Watching carefully so crackers don't burn, bake in preheated oven until sugars just start to melt and stick together (crackers will still have a sandy, sugary top) and crackers are barely darkened on the edges (about 5 min.).
- Remove pan from oven; let crackers rest until cool (about 30 min.). Store at room temperature for up to a week.
