Cornflake Almond Crunch
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
42
Spice
40
Sweetness
55
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 325°F
2
Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes
3
Cool, then toss with cornflakes in a large bowl
4
Line bottom of cooled baking pan with foil, then lightly oil foil
5
Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well
6
Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar
7
Bake until nuts and coating are golden, 15 to 20 minutes
8
Cool completely in pan on a rack
9
Peel off foil and break into pieces
10
Put oven rack in middle position and preheat oven to 325°F
11
Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes
12
Cool, then toss with cornflakes in a large bowl
13
Line bottom of cooled baking pan with foil, then lightly oil foil
14
Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well
15
Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar
16
Bake until nuts and coating are golden, 15 to 20 minutes
17
Cool completely in pan on a rack
18
Peel off foil and break into pieces