1. Line a lightly greased rimmed cookie sheet with the graham crackers.
2. Mix butter and sugar in a small pot heat over medium flame until sugar is dissolved. Add the chopped nuts and continue to heat until it boils (3 to 5 min.) 
3. Pour mixture over crackers and bake at 350° for 10 to 12 minutes

1 stick ( ½ cup) butter or margarine (not spread), at room temperature
½ cup granulated sugar
¼ cup sour cream
½ teaspoon salt
½ teaspoon almond extract
1 ½ cups all-purpose flour

For decoration: ¼ cup each red and green colored sugar

1. In a large bowl, beat butter and sugar with electric mixer until pale and fluffy.  Beat in sour cream, salt and almond extract until blended.  With mixer on low speed, gradually beat in flour just until blended.  Chill dough 2 hours or until firm enough to handle.

2. Heat oven to 375'F.  Lightly grease cookie sheet(s).

3. Divide dough in half.  Divide each half in 8 equal pieces.  On a lightly floured surface, roll each piece into a 16 inch-long rope.  Cut each rope in 4 pieces.  Bring ends of each piece together, overlapping them slightly to form a ring.  Place on cookie sheet(s) and sprinkle with colored sugar.

4. Bake 10 to 12 minutes until bottoms are lightly browned.  Remove to wire rack to cool.  Store airtight up to 3 weeks or freeze.