Honey Pearl Barley Crunch

Whole grains, sugar and honey made crunchy thins with great taste. Great alterative for sunflower seed or sesame seed crunch. Adapted from Russian site.

1 cup dry pearl barley (I used Bob’s Red Mill)
3 tbsp. granulated sugar
1 tsp. honey (I used buckwheat honey with strong aroma)
1 tsp. oil

Spray with cooking spray two foil sheets or use parchment paper.

Preheat small skillet on medium-high, add barley and oil and cook, stirring, until golden brown. About 4-5 minutes. Set aside. Add honey and sugar in a skillet and heat until it melts and begins to brown, immediately remove the pan from the heat and pour caramel into cooked barley. Mix well.

Carefully (it’s very hot!) place caramelized barley on foil sheet, cover with second one, and roll with rolling pin into rectangle. Cut with sharp knife. Let dry and set.

Whole sheet (20 pieces) is about 920 calories.

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