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Nutrition: per serving

  • kcal230
  • fat12g
  • saturates1g
  • carbs24g
  • sugars5g
  • fibre2g
  • protein7g
  • salt0g

Method

  • step 1

    Heat the honey in a frying pan until it loosens and starts to bubble, then stir in the flaked almonds. Cook for a few mins, stirring constantly, so that some of the almonds toast and turn golden.

  • step 2

    Tip the almonds onto baking parchment, leave to cool, then break into clusters. Mix with the puffed rice and cranberries, then store in a Kilner jar or airtight container. Best eaten within 3 weeks.

Recipe from Good Food magazine, September 2016

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