Sweet Crunchy Almond Monkey Bread
Money bread part deux……..Sweet Crunchy Almond Monkey Bread!
In my last post I shared with you the recipe for our Mini Mexican Monkey Bread. As you may recall, the recipe only used half of the Auntie Annies Copycat Pretzel dough.
Well, waste not, want not………I needed to use up that dough! We love desserts and sweet stuff……ALOT! So, sweet it was…..
The last time we were in Las Vegas, after the Brad Garrett Comedy Club (which the next time you are in Vegas stop by the MGM Grand for the show… it is always great) we stopped and bought pretzels from the New York Pretzel Stand……..I had an almond pretzel with a cream cheese dip. OMG it was soooooo good.
My feeble little mind…..those of you who are still young ….just wait, you will grow into your feeble little mind….lol. Recreating the Vegas pretzel was on!
I had already cut the pretzel dough into small pieces so, I stuck with the Monkey Bread idea, which turned out to be brilliant, and easy.
The dough pieces were tossed with butter, turbinado sugar, almonds,and vanilla and almond extract.
Placed in a bundt pan.
How easy is that???? Ok, Ok, if you have to make the dough first not quite that easy, but still….easy enough.
It baked up into a sweet crunchy, pull apart treat. I made a caramel sauce/dip and we devoured it…in two days…..yeah, it was that good!!!
The caramel sauce was adapted from a recipe from Southern In Law and is low fat, gluten free, vegan, refined sugar free, healthy, dairy free…..cause that’s what you need with a sugar laden, gluten, full fat monkey bread! But seriously it was great. I did overcook mine a bit, so it was more like a dip than a sauce, but still the perfect taste for the Sweet Crunchy Almond Monkey Bread.
So, have a Monkey Bread weekend and make both the Mini Mexican Monkey Bread and the Sweet Crunchy Almond Monkey Bread…. it will have you swinging from the flavor trees!Print
- 1/2 recipe Auntie Annies Copycat Pretzel dough
- 1/2 cup Butter, melted
- 3/4 cup turbinado sugar, divided
- 1/2 cup sliced almonds
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Preheat oven to 400 degrees F.
- Prepare pretzel dough. Roll and cut into small cubes – about 1-1 1/2 inch squares.
- Spray a bundt pans with non-stick cooking spray.
- Melt the butter in a small bowl. In a large bowl toss together the melted butter, pretzel dough cubes, 1/2 cup sugar, vanilla and almond extract and almonds until all the dough pieces are coated. Drop dough pieces into the prepared bundt pan. Sprinkle with remaining 1/4 cup sugar. Place into the oven and bake for 30-35 minutes. Watch the top to make sure that the sugar does not brown to much. If so cover with a piece of tin foil so theta does not burn.
- Remove from oven and let cool slightly. Turn on to serving dish. Serve with Caramel Sauce.
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1/3 cup milk almond milk
- In a small non-stick saucepan**, mix together your almond butter and maple syrup over a medium-high heat.
- Bring your almond butter mixture to the boil (it will be bubbling) and cook for about 1 minute, allowing your mix to turn a light golden color.
- Stir in your milk, mixing until your caramel mixture is smooth and combined.
- Reduce to desired consistency, stirring frequently. Serve immediately for warm sauce or store in a covered container to serve later .