ALMOND HONEY CRUNCH
1 cup slivered almonds
1/4 cup honey
1 tablespoon butter
1 tablespoon grated orange peel
Dash salt
2 1/2 cups corn flakes
Combine almonds, honey, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat.
Add corn flakes and mix carefully. Spread on buttered baking sheet.
When cool, break into small pieces.
Makes 3 1/2 Cups
Source: The National Honey Board
1 cup slivered almonds
1/4 cup honey
1 tablespoon butter
1 tablespoon grated orange peel
Dash salt
2 1/2 cups corn flakes
Combine almonds, honey, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat.
Add corn flakes and mix carefully. Spread on buttered baking sheet.
When cool, break into small pieces.
Makes 3 1/2 Cups
Source: The National Honey Board
MsgID: 3151596
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-25/26-09 Friday and Saturday Recipe S...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-25/26-09 Friday and Saturday Recipe S...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (21)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- White Chocolate Fudge Idea - Fudge Wreath
- Marshmallow Puffs (with peanut butter and chocolate chips) (microwave)
- Better Chocolate Chunks / Chips for Ice Cream (crunchy or fudgy)
- Skaarup's Kooky Kool-Aid Fudge
- Chocolate Chip Coffee Fudge (Maxwell House recipe, 1951)
- Oatmeal Candy
- Double Good Fudge (chunky peanut butter and chocolate layers) (microwave)
- Mock Baby Ruth Candy Bars
- Easiest Yet Chocolate Peanut Butter Fudge
- Date Candy (using mashmallows, sweetened condensed milk, and candied cherries)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!