HONEY CRACKLES
This is our traditional family snack, much beloved even by people who don't normally like cereal. I have taught this one in numerous cooking classes for teenagers, and none have experienced any "failures", so I think it's fairly easy as long as you don't substitute and mix the honey/butter into the cornflakes well.
Provided by Jangomango
Categories Dessert
Time 30m
Yield 24-36 crackles
Number Of Ingredients 4
Steps:
- Prepare two sheet pans of foil muffin cups (patty pans).
- Separate the paper liners from the foil.
- Pour the entire contents of corn flake package into a very large bowl.
- Set oven to 350* F.
- In a small saucepan, melt the honey, butter and sugar on medium heat.
- Do not let it boil: you only want a warm liquid.
- Pour onto the corn flakes.
- Mix well with a spatula.
- Really, really well.
- You mix and mix until every one is coated, about 10 minutes.
- Lots of little hands can help.
- The raw mixture is pretty yummy too.
- Over-fill each foil cup.
- Set touching each other on the tray.
- Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
- It will depend on your oven and where your trays are.
- If you prefer them less crunchy, take them out a couple of minutes early.
- Cool.
- Eat.
HONEY CARAMELS
I love whipping up a batch of homemade honey-sweetened caramels for my family and friends. Sometimes I replace the walnuts with pecans, filberts or almonds. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°., Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255°., Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts :
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