Honey Butter Crunch Recipe

Ingredients

2 cups butter

1 cup honey

1 cup molasses

1/8 cup brown sugar

1 egg, beaten

1 tablespoon vanilla extract

1 cup crispy rice cereal

1 cup crushed blueberries

1/2 cup chopped pecans

Directions

In a medium saucepan over medium heat, combine butter, honey, molasses, brown sugar, egg and vanilla. Cook, stirring constantly until butter mixture is melted. Do not allow to boil on low heat. Remove from heat and pour milk into saucepan. Make sure meat thermometer is at an accurate reading of 2/3 cup.

When butter mixture is completely melted pour milk into saucepan and microwave about 2 minutes, stirring constantly. Milk will quickly turn into a thick syrup. Return milk to saucepan and heat, stirring constantly, until boiling. Boil 2 to 3 minutes, stirring constantly, to prevent sticking. Remove from heat and pour into glasses, serving hot (or add milk if desired). Garnish with pecans or pecans, if desired. Serve warm (or cold).

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Comments

Koro writes:

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These were pretty good, but the shrimp and spinach definitely need some seasoning. First, while they were all good, I preferred the bright red color of the sauce over the black. Second, since I used chicken broth, I think I would have made a better sauce if I used vegetable broth. Third, since I used vegetable broth, I think I would have made a better sauce had I used solid broth. Fourth, I used dried minced garlic, which I think would have made the sauce more subtle. Fifth, I think I would have made a better sauce had I used chicken broth. Sixth, I used dried thyme, which I think would have made the sauce more complex. Seventh, I think I would have made a better sauce had I used brot

Pitrini writes:

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I added 4 cloves of diced garlic, 4 strips of Gigliocanada, 2 inches of spaghetti, and 2 strips of Tie jar. Serve over fettuccini and rice. Thought brownies were your best friend; may need to experiment with next time...