Honey Cardamom Crunch Recipes

CHEX HONEY CRUNCH

Steps:

• Heat brown sugar, margarine, honey and cardamom to boiling in 1-quart saucepan.
• Remove from heat and cool.
• Spray large roasting pan with cooking spray.
• Pour measured cereal, pretzels, almonds and coconut into roasting pan.
• Stir in brown sugar mixture until evenly coated.
• Bake about 35-40 minutes at 300, stirring every 10-15 minutes.
• Add dried fruit for last 15 minutes.
• Spread on waxed paper or aluminum foil to cool and store in airtight container.

HONEY SESAME BRITTLE (OR CRUNCH)

Steps:

• 1. First, line a cookie sheet with parchment paper or tin foil sprayed with oil. Or just the pan itself sprayed with oil. Now, place all ingredients into a large heavy based saucepan.
• 2. Begin stirring (with wooden or metal spoon) ingredients over medium heat until it comes to a boil. Remain boiling, and with a candy thermometer measure temp. till it gets to 325 degrees. (Needs to get to this temp in order to become brittle.) Immediately remove from heat and spread on pan.
• 3. Spread mixture onto the pan with a spatula.
• 4. Score into to pieces a few minutes after placing on cookie pan or wait and just break up into pieces when cooled. That takes about 20 minutes or so. I put the one's I bought at the health food store in this pic so you could see them too.
• 5. You can serve in a bowl just to munch on or place it on another dessert for a crunch garnish, such as a pie or ice cream. Here is a top view of the thickness of this brittle.

CARDAMOM GINGER CRUNCH

Steps:

• Heat oven to 375°. Grease a 9" x 13" baking dish; set aside.
• Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
• Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
• Transfer mixture to reserved dish; press flat with your hands.
• Bake until shortbread is golden brown, about 20 minutes. Let cool.
• In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
• Bring to a boil and pour over shortbread; cool.
• Cut into 2" rectangles.

HONEY-CARDAMOM MIXED NUTS

Steps:

• Heat oven to 275°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix all ingredients except nuts in large bowl. Add nuts; stir to coat.
• Spread nuts in pan. Bake 45 minutes, stirring every 15 minutes. Cool in pan, stirring occasionally.

CHAI CRUNCH

Steps:

• Heat oven to 300°F. In ungreased large roasting pan, mix cereals, almonds and banana chips.
• In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in honey, dry milk, cardamom, ginger, cinnamon, nutmeg, cloves, orange peel and vanilla until well mixed. Pour over cereal mixture, stirring until evenly coated.
• Bake 45 to 60 minutes, stirring every 15 minutes, until golden brown. Spread on waxed paper or paper towels; cool about 15 minutes. Store in airtight container.

GINGER HONEY CRUNCH CHEX MIX

Steps:

• In large microwavable bowl, mix cereal, banana chips and almonds.
• In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and cranberries; microwave uncovered on High about 3 minutes or until cereal just begins to brown.
• Spread on waxed paper or foil to cool. Store in airtight container.

HONEY-GINGER CRUNCH

Steps:

• Heat oven to 250°F. Spray large roasting pan with cooking spray.
• In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.
• Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.