CORNFLAKE CRUNCH
Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.
Provided by Martha Stewart
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
- Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.
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
CORNFLAKE ALMOND CRUNCH
Categories Dessert Bake Kid-Friendly Almond Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes. Cool, then toss with cornflakes in a large bowl.
- Line bottom of cooled baking pan with foil, then lightly oil foil.
- Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well. Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar. Bake until nuts and coating are golden, 15 to 20 minutes. Cool completely in pan on a rack. Peel off foil and break into pieces.
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