Saturday, January 1, 2011

Honey-Almond Crunch

Honey-Almond Crunch
Makes 3 cups of crunch

1/4 cup honey
1 Tablespoon unsalted butter
1 cup natural sliced almonds, lightly toasted
2-1/2 cups corn flakes

Combine honey and butter in a 10-inch sauté pan over medium-high heat for 1 to 2 minutes until the mixture changes color slightly and is reduced. Quickly add almonds and corn flakes, gently fold the mixture using a high-heat rubber spatula until almonds and corn flakes have been completely coated with the cooked honey. Remove from heat and pour out onto a parchment lined baking sheet and allow to cool for approximately 5 to 10 minutes. Store in an air-tight container for up to 3 to 4 days.