HONEY ALMOND CRUNCH
Make and share this Honey Almond Crunch recipe from Food.com.
Provided by Ceezie
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine almonds, honey, butter, and salt in a 10-inch sauté pan over medium heat. Stirring constantly, cook until almonds and honey begin to turn an amber color. Remove from heat and stir in corn flakes.
- Pour out onto a parchment lined baking sheet and allow to cool 5 to 10 minutes. Store in an air-tight container for 3-4 days.
Nutrition Facts : Calories 142.6, Fat 7.2, SaturatedFat 1.4, Cholesterol 3.8, Sodium 64, Carbohydrate 18.8, Fiber 1.6, Sugar 10.1, Protein 3.1
HONEY ALMOND CRUNCH CEREAL
This super easy recipe has turned out to be the best success I have had yet with cereal recipes. It is seriously, so easy and fast and delicious!
Provided by lifesnaturalpleasur
Categories Breakfast
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients in large bowl.
- Add the rest of the ingredients to a pot over low medium heat and heat until thoroughly combined.
- Pour liquid mixture over dry ingredients and stir with spoon until combined and moist.
- Spread over parchment paper covered cookie sheet and bake at 325 for 25-30 minutes to desired crunchiness. You may want to break up the granola with a spatula about half way through. Remember as it cools, it will harden and become more crunchy. This is DELICIOUS with some homemade almond milk!
Nutrition Facts : Calories 429.5, Fat 25.6, SaturatedFat 7.3, Sodium 446.8, Carbohydrate 43.7, Fiber 6.4, Sugar 15.7, Protein 11.1
HONEY ALMOND CRUNCH CAKE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
- In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
- In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
- Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
HONEY ALMOND GRANOLA
Provided by Melissa Roberts
Categories Breakfast Brunch Bake Christmas Vegetarian Kid-Friendly Quick & Easy Mother's Day New Year's Day Almond Oat Honey Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Oil a 4-sided sheet pan or line with parchment paper.
- Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture.
- Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
- Cool granola completely in pan (it will crisp as it cools), then stir in fruit.
HONEY ALMOND FLAX BREAKFAST BREAD
Adapted from a grerat Kashi recipe. If you can't find "Honey Almond Flax Go Lean Crunch" cereal, you can always use the regular Go Lean Crunch cereal. If using the regular, combine with Honey Nut Cheerios.
Provided by UsagiCassidy
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Cream together egg whites, sugar, vanilla, oil, applesauce, and buttermilk, for one minute with a whisk or electric mixer.
- Crush the cereal in a large ziplock bag with a roller or flat surface until coarse small chunks.
- In a separate bowl from the liquid mixture, combine cereal, flour, powder, soda, and salt.
- Mix into wet ingredients on low speeduntil blended (don't overmix).
- Let set for 15 minutes.
- In a sauce-pan, over medium-high heat, stir together honey, cream cheese, butter, almond extract, and salt, and bring to a boil for 2 minutes while stirring constantly. Be careful not to burn.
- Remove from heat and stir in the cereal, almonds, and flour until mixed.
- Pour thickened batter in a 9x5 or other square/rectangular pan, do not add topping.
- Bake for 30 minutes.
- Remove from oven, sprinkle topping on top, and insert back into ovenfor 20 minutes.
- Test center with woodenpick until it comes out dry. Do not overbake, bread will firm some as it cools.
Nutrition Facts : Calories 167.6, Fat 6.1, SaturatedFat 1.1, Cholesterol 3.4, Sodium 143.8, Carbohydrate 26.5, Fiber 1.4, Sugar 20.6, Protein 2.8
ALMOND CRUNCH
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. -Sharalyn Zander, Jacksonville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pound.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. baking pan with foil; line the foil with parchment. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Nutrition Facts : Calories 517 calories, Fat 36g fat (18g saturated fat), Cholesterol 61mg cholesterol, Sodium 329mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS
Vary the flavour of your cereal by adding whatever nuts, seeds and dried fruit you like
Provided by Good Food team
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
- Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.
Nutrition Facts : Calories 497 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.06 milligram of sodium
HONEY CAKE WITH HONEYED ALMOND CRUNCH
If you like crunchy honey-nut cereal in the morning, you'll love this for elevenses
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
- Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
- Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.
Nutrition Facts : Calories 485 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.78 milligram of sodium
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