Prep 15 mins
Cook 0 mins
This is a great recipe from Relish Mag with things you always have around the house.
- 1 cup sliced almonds, lightly toasted
- 1⁄4 cup honey
- 1 tablespoon unsalted butter
- 2 1⁄2 cups corn flakes
- 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.