Arrange 14 graham crackers on a 15- by 10-inch pan covered with foil.

Break the remaining 2 graham crackers into large pieces to fill any gaps on the pan.

In a saucepan, melt margarine, butter, and sugar, then let it boil for 2 minutes.

Pour the glaze over the graham crackers, spreading it evenly with a spatula.

Sprinkle sliced almonds on top. Bake at 325 degrees until the white bubbles on the glaze darken and disappear, approximately 15 minutes.

Allow it to cool completely in the pan. Once cooled, remove the foil, and snap the candy into pieces.

Store in an airtight container.