Almond Honey Crunch

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


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


  1. 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 amber. Remove from heat and stir in corn flakes. Pour out onto a parchment-lined baking sheet and let cool 5 to 10 minutes. Break into pieces. Store in an airtight container up to 4 days. Makes 3 cups.

Recipe created for the National Honey Board by Chef David Guas-Bayou Bakery, Coffee Bar & Eatery.

Nutritional Info *per serving

  • Calories 189
  • Fat 9g
  • Sodium 278mg
  • Carbohydrate 24g
  • Fiber 2g
  • Sugars 13g
  • Protein 4g