Crispix Mix Almond Munch Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan.
• Mix corn and rice cereal, pecans, and almonds together in the prepared roasting pan.
• Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat and stir vanilla extract into syrup.
• Drizzle syrup over cereal mixture and toss to coat.
• Bake cereal mixture in the preheated oven for 30 minutes; stir and continue baking for 30 minutes more. Spread cereal mixture in 1 layer onto 2 lightly buttered baking sheets, separating any large chunks with 2 forks; allow to cool.

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

Steps:

• 1. Foil-line a 17 x 14-inch cookie sheet. Lightly butter and set aside.2. In heavy 12-inch fry pan, over medium heat, cook almonds, margarine, sugar, corn syrup and water, stirring constantly, until mixture starts to boil. Cook and stir about 12 minutes longer or until almonds start to brown. Remove from heat.3. Carefully stir vanilla and almond flavoring into hot mixture. Add KELLOGG'S CRISPIX cereal and gently stir to evenly coat cereal. Spread mixture on prepared cookie sheet. Cool completely. Break in pieces. Store in airtight container.

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

Steps:

• Line 17 x 14-inch cookie sheet with foil and coat with cooking spray. Set aside.
• In a heavy 12-inch fry pan over medium heat, cook almonds, margarine, sugar, corn syrup , and water, stirring constantly, until mixture starts to boil. Cook and stir about 12 minutes longer or until almonds start to brown. Remove from heat.
• Carefully stir in vanilla and almond flavoring into hot mixture. Add KELLOGG'S CRISPIX cereal and gently stir to coat cereal. Spread mixture into prepared cookie sheet. Cool completely; break in pieces. Store in airtight container.

Steps:

• 1. Line 17 x 14-inch baking sheet with foil and coat with cooking spray. Set aside.2. In heavy 12-inch fry pan, over medium heat, cook almonds, margarine, sugar, corn syrup and water, stirring constantly, until mixture starts to boil. Cook and stir about 12 minutes longer or until almonds start to brown. Remove from heat. Carefully stir vanilla and almond flavoring into hot mixture. Add KELLOGG'S CRISPIX cereal and gently stir to coat cereal. Spread mixture onto prepared baking sheet. Cool completely.3. Break munch into pieces. Store in airtight container.

Steps:

• 1. Combine KELLOGG'S CRISPIX cereal, pretzels and pecans in 13 x 9 x 2-inch baking pan coated with cooking spray. Set aside.2. In 2-quart saucepan, over medium heat, combine margarine, sugar and honey. Bring mixture to boil, stirring frequently. Continue to boil 5 minutes, but do not stir. Remove from heat and stir in vanilla. Pour syrup over cereal mixture, stirring until evenly coated.3. Bake at 250°F for 1 hour, stirring every 15 minutes. Let cool in baking pan. Store in airtight container.