I decided to cool down, from the inside out! Tee hee!!! I actually heard Mike and Jon of WHMI talking this week about their favorite treats - and they were talking about Good Humor ice cream treats and such and my light went on and my sweet tooth kicked in so today's post is all about my favorite Good Humor Ice Cream treat - Toasted Almond bars! Yeah, it's what mom and grandma ordered when you were getting your Teenage Mutant Ninja Turtle bar from the ice cream truck. I have to be honest - the first time I really felt the feeling of 'I am a grown up' was when I was letting my kids get their ice cream and I ordered a Toasted Almond bar.... yeah, Holy Flashbacks Batman!!!
If you are a fan of the Good Humor Toasted Almond bars, you probably already know that they can be really hard to find, only an occasional store will carry them and it always seems like the trucks are sold out. So - I went on a quest to duplicate that toasty, buttery almond flavor and here's my recipe!
|Good Humor Toasted Almond - Foodini Style!|
TOASTED ALMOND CRUNCH
(Like Good Humor Toasted Almond!)
1 cup blanched almonds
½ cup sugar
2 tablespoons butter
2 teaspoons almond extract
Using food processor or blender, grind almonds until fine but not powdery. Heat skillet over medium heat and add almonds and butter, continue to toast, stirring constantly until almonds are a light golden brown. Add sugar and continue to stir until mixed well. Remove from heat and add almond extract and
salt, stirring well to combine. Let cool before
using. Excellent as an ice cream or dessert
RECIPE TIP: This may seem like a LOT of almond extract, but between the almonds and the sugar, and the alcohol cooking off from the heat, I think you'll find that you need it. If you aren't sure, try starting with one teaspoon, you can adjust taste as you go.
RECIPE TIP: Store tightly covered for about a month.
So - in this crazy heat wave, stay cool from the inside out with a little Great Foodini Toasted Almond Crunch!
Off and running for the rest of the day today, but stay tuned this week for more posts from my Kids Chef Camps, the Bistro and lots more!