Honey Caramel Corn Flakes and Sliced Almonds
January 19th, 2009 by WeryNice Editor - Register for printable Version
Sign up to rate: 
(2 votes, average: 5 out of 5)
(2 votes, average: 5 out of 5)This is a nice Chinese New Year goodie, and very easy to make.
Ingredients
- 1 table spoon honey
- 3 table spoon sugar
- ½ cm slice butter
- 1 cup corn flake
- 2 table spoon sliced almonds
- any nuts or dried fruits can be added
Method
- In a wok or pan (prefer non stick), put in item 1 to 3, heat up using low heat, until sugar melt and the whole thing turns creamy and bubbling.
- Pour in item 4 to 6, and using 2 big spoon, very quickly toss it around until all coated. Off the heat.
- Very quickly, using the 2 spoon, scoop up small portions and drop on a oiled (with butter) tray. Leave it till cool, and keep in air tight container when cooled and harden. Alternatively, you can scoop them into paper cups (those use for cup cakes) to cool and then keep (less messy, as it will still be slightly sticky after cooled down)
- You can control the stickiness or crispiness by adjust the amount of honey. More honey makes it stickier while less honey makes it crispier.
Note that you have to be quick in step 3. Hence it is also not advisable to double the ingredients and do it in one go. You may do it a few rounds. A lazy alternative of doing a lot at one go is to fill them up on a oiled baking tray, and when it is cooled, remove the whole slab and cut into smaller squares.
This entry was posted on Monday, January 19th, 2009 at 6:59 pm and is filed under Festive Goodies, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
January 19th, 2009 at 7:04 pm
why didn’t you post this earlier? i was looking for such recipe…
how can this keep?
January 20th, 2009 at 1:38 am
you can drop me a email if you would like to see specific recipe. Some are kept in my head for long time, and I need to try it again to make sure the proportion of ingredient is ok.
For this, I have keep it in a air tight container for 1 week before they are gone.
But keeping it for 2-3 weeks should be ok.
January 20th, 2009 at 12:01 pm
ok.. will give it a try… only worried of step 3..
January 20th, 2009 at 9:29 pm
the 1st round i burnt some of the corn flakes. then i mix all the ingredients and only heat & stir.
January 21st, 2009 at 1:41 am
Should use low heat, it is not intend to “cook” corn flakes, but the heat was there to maintain the temperature to prevent fast hardening of the caramel when you pour in the room temperature corn flakes.
Another way i tried years ago is to prepare the corn flakes in small paper cake cups first, and then drip in the melted caramel. Less messy, but it dont coat the corn flakes that evenly and they may not stick together that well.
January 21st, 2009 at 3:42 pm
i used extremely low heat but still got burnt that’s why i mix and toss first. then heat. i control the heat by on off the fire and it came out well
January 22nd, 2009 at 10:25 am
Hi, no baking required? I’ve seen some that need to bake after Step 3.
January 22nd, 2009 at 2:16 pm
I have experimented before, but I find it not necessary. Baking or toasting it will soften the caramel, and they will flow down and accumulate at the bottom, so you will have a small layer of caramel on the bottom.
January 22nd, 2009 at 10:48 pm
Yes, you are right. No wonder i had a layer of caramel at the bottom after i baked. thanks for the tip!
January 31st, 2009 at 3:24 am
kids love this because is sweet