Best Cornflake Almond Crunch Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNFLAKE CRUNCH



Cornflake Crunch image

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

1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

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.

BUTTERY ALMOND CRUNCH



Buttery Almond Crunch image

Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 ounces.

Number Of Ingredients 4

1 tablespoon plus 1/2 cup butter, softened, divided
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds

Steps:

  • Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

NO-BAKE EASY CORN FLAKE CRUNCHIES



No-Bake Easy Corn Flake Crunchies image

I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat

Provided by Manda

Categories     Drop Cookies

Time 15m

Yield 45 cookies

Number Of Ingredients 8

1 cup sugar
1 cup light corn syrup
1 1/3 cups creamy peanut butter or 1 1/3 cups crunchy peanut butter
1 teaspoon vanilla
4 cups corn flakes
raisins (Optional)
peanuts (Optional)
coconut (Optional)

Steps:

  • Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
  • Remove from heat.
  • Mix in peanut butter and vanilla; combine well.
  • Stir in corn flakes and desired add-ins.
  • Shape into small mounds (about 1 inch) on waxed paper to cool.

Nutrition Facts : Calories 92.7, Fat 3.9, SaturatedFat 0.8, Sodium 57.7, Carbohydrate 13.9, Fiber 0.5, Sugar 7.5, Protein 2.1

HONEY ALMOND CRUNCH



Honey Almond Crunch image

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

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

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

Related Topics