Make this for an after school snack, for an appetizer for a party, a picnic or just to have around the house when you are feeling snacky.
“Crunchy” Honey Toasted Almond Spread by David Guas
Recipe created for the National Honey Board by Chef David Guas – Bayou Bakery, Coffee Bar & Eatery
Honey Almond Crunch, made with honey, sliced almonds and corn flakes, is fun for kids to cook and snack on. Combined with Almond Butter, it’s great on muffins, toast and even vegetables!
Almond Butter
Ingredients:
4 cups natural sliced almonds
½ teaspoon salt, kosher
1 each vanilla bean, split and scraped
2 tablespoons honey
3 tablespoons vegetable or canola oil
Yields 2 cups of almond butter
Procedure:
Toast the almonds by spreading them in a thin layer on a baking sheet at 325˚F for about 12 to 15 minutes. Stir a couple of times to ensure even roasting. Combine the warm almonds, salt and vanilla bean meat in a food processor
and process until the nuts are finely ground. Add the honey and oil while blending and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary. Store, tightly covered, in the refrigerator.
Honey-Almond Crunch
Ingredients:
1 cup natural sliced almonds, lightly toasted
¼ cup honey
1 tablespoon unsalted butter
2 ½ cups corn flakes
Yields 3 cups of crunch
Procedure:
Combine honey, butter, and salt in a 10-inch saute pan over medium-high heat for 1 to 2 minutes until the mixture changes color slightly and is reduced. Quickly add almonds and corn flakes, gently fold the mixture using a high-heat
rubber spatula until almonds and corn flakes have been completely coated with the cooked honey. Remove from heat and pour out onto a parchment lined baking sheet and allow to cool for approximately 5 to 10 minutes. Store in
an air-tight container for up to 3 to 4 days.
Assembly:
English Muffin/Toast: Spread the almond butter on top of the toast or English muffin then sprinkle Honey-Almond Crunch on top.
Sandwich: Spread the almond butter on the bread, add sliced bananas and sprinkle with Honey-Almond Crunch.
Vegetable Snack: Stuff 2 tablespoons of almond butter into celery sticks and top with Honey-Almond Crunch. Makes a great kids snack and carrots can be substituted or used in addition to the celery.
Heather in SF 
