Description
These Cranberry Almond Crunchies are crunchy, buttery, slightly chewy in the middle, and dangerously easy to snack on straight from the tin. The almonds toast up beautifully while the cranberries add little sweet tart bites that keep you reaching for another square.
Ingredients
Units
Scale
- 300 g butter or margarine
- 30-40 ml - 6 to 8 tsp golden syrup
- 2.5 ml - 1/2 tsp almond essence
- 250 ml sugar
- 500 ml Self-Raising flour
- 500 ml Jungle Oats
- 50 ml desiccated coconut
- 125 ml Rice Krispies
- 100 ml pumpkin seeds
- 125 ml roughly chopped dried cranberries
- 500 ml - 2 cups whole or roughly chopped almonds
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line or grease a medium oven tray. Don’t skip lining the tray if you want neat slices later because this mixture loves sticking once the syrup caramelizes a bit.
- Add the 300 g butter or margarine to a small pot and melt it slowly over low heat.
- Once melted, stir in the 6 to 8 tsp golden syrup and 1/2 tsp almond essence.
- Remove from the heat and set aside for a minute so it’s not piping hot when added to the dry ingredients.
- In a large mixing bowl, combine the 250 ml sugar, 500 ml Self Raising flour, 500 ml Jungle Oats, 50 ml desiccated coconut, 125 ml Rice Krispies, 100 ml pumpkin seeds, 125 ml chopped dried cranberries, and 2 cups almonds.
- Give it a really good mix so the cranberries and almonds don’t all settle in one corner later.
- Pour the melted butter mixture over the dry ingredients and stir until everything is evenly coated.
- The mixture should feel slightly sticky but still crumbly enough to press into the tray. If it feels dry, add 1 extra tsp of golden syrup.
- Press the mixture firmly into the prepared tray.
- Really press it down well using the back of a spoon or the bottom of a measuring cup. If it’s packed too loosely, the crunchies can fall apart after baking.
- Bake at 350⁰F (180⁰C) for 15 minutes until the edges start turning lightly golden.
- Remove from the oven and cut into squares while still warm. Don’t wait too long, or the top can crack too much when slicing.
- Lower the oven temperature to 250⁰F (120⁰C).
- Return the tray to the oven and bake for another 15 minutes to dry the crunchies out properly and give them that crisp finish.
- Remove from the oven and cut along the lines again to separate the squares.
- Let them cool completely in the tray because they crisp up more as they cool.
Notes
Prepared, tried, and tested by Irene
