BUTTER CRUNCH
Provided by Food Network
Categories dessert
Time 35m
Yield 1 (10 by 15) sheet pan
Number Of Ingredients 8
Steps:
- Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
- Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.
BUTTER-CRUNCH TOPPING
"It's nice to keep this crisp, golden mixture on hand to top pudding or pie filling over ice cream," reports field editor Ellen Benninger of Greenville, Pennsylvania. "I got this handy dessert idea from a neighbor."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping.
Nutrition Facts :
ICE CREAM CRUNCH
Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.
Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 249mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERCRUNCH ICE CREAM
Number Of Ingredients 5
Steps:
- 1. Measure margarine and sugar into medium size frypan. Cook over medium heat until margarine melts, stirring constantly. Stir in coconut and KELLOGG'S CORN POPS cereal. Continue cooking, stirring constantly, about 12 minutes or until coconut is lightly browned. Remove from heat. Spread on ungreased baking sheet cool completely.2. Break cooked mixture into small pieces. Gently fold into slightly softened ice cream freeze until firm. Serve topped with chocolate fudge sauce and maraschino cherries, if desired.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER CRUNCH (ICE CREAM TOPPING)
My two favorite ways to eat this......French vanilla ice cream, topped with Hot Fudge sauce and then this, OR a rich chocolate ice cream topped only with this and whipped cream!! The yield is a guess here as who has time to measure when the ice cream awaits?!!
Provided by LAURIE
Categories Dessert
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
- Bring to a boil and cook until mixture reduces and thickens.
- Add peanut butter and mix thoroughly.
- Add peanuts and vanilla.
- Continue stirring until smooth.
- Serve warm over ice cream.
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