Almond Crunch

Use this recipe to make our Almond-Crunch Ice Cream Cake.

  • Yield: Makes 2 cups
Almond Crunch

Source: Martha Stewart Living, July/August 1998

Ingredients

  • 1 cup blanched sliced almonds
  • 6 tablespoons sugar
  • 2 tablespoons water

Directions

  1. Preheat oven to 325 degrees. Have ready a rimmed nonstick baking sheet, or place a Silpat (a French nonstick baking mat) or parchment paper on a baking sheet; set aside.

  2. In a medium bowl, toss together almonds, sugar, and 2 tablespoons water. Spread almonds evenly over baking sheet.

  3. Bake until golden, about 18 minutes. Transfer pan to a wire rack to cool completely.

Cook's Notes

Store almond crunch in an airtight container until ready to use.

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