Recipes March 2014 Country Kitchen Almond Crickle

Almond Crickle

Almond Crickle
Almond Crickle

Almond Crickle


3/4 cup sliced almonds
7 tablespoons real butter, plus more for pan
1/2 cup sugar
2 tablespoons milk
1 tablespoon all-purpose flour


Preheat oven to 400 F. Line a 9-x13-inch, 2-inch deep baking pan with foil. Butter the foil. Set pan aside.

In a large skillet, combine all ingredients; stir over medium-high heat until butter melts and mixture bubbles around the edges. Reduce heat to medium, and cook 2 minutes more.

Pour into prepared pan, spreading to coat bottom. Bake 10 minutes or until golden brown. Watch carefully to prevent over-browning. Cool in pan. Peel off foil and break into pieces. Store in air tight bags or containers. Will keep up to 10 days if sealed.