June National Food days
Wondering what cooking activities that are
available in June? Click on the days below to find recipes to use
for each national food day. As well as ideas for cooking in June.
Kids Cooking Activities Teaching Materials
Make teaching easier with our activities and recipes compiled in theme sets and books with an easy to read format
Perfect for teaching!
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National Food Days in June
Click on the days below to find recipes and cooking ideas to use for
each national food day.
More Cooking Ideas in June
- learn more about
- learn more about papaya
- seafood and
- try this steak
Frozen Yogurt Month
to make frozen yogurt
Fresh Fruit and Vegetables Month
- learn more
about food facts
Almond Butter Crunch
- 1 c. blanched whole almonds
- ½ c. sliced almonds
- ½ c. + 2 T. unsalted butter, divided
- 1½ c. chocolate chips, divided
- 1¼ c. white sugar
- 2 T. water
- 1 T. corn syrup
- ¼ t. salt
- 1 t. real vanilla extract
- 1 t. baking soda Directions:
1. Place top oven rack in the center positions and pre-heat oven to
2. Spread whole almonds on a baking sheet into a single layer
without overcrowding and place in the pre-heated oven for 5-6
3. Remove baking sheet from oven and push the whole almonds to one
side of the baking sheet, as shown. Pour the sliced almonds on the
other side and spread into a thin, even layer. Return baking sheet
to the oven for another 4-5 minutes. Remove from oven and set aside.
4. Place the toasted whole almonds in a food processor and pulse
until only a few larger pieces remain. Set aside.
5. Melt two tablespoons butter in the microwave and set aside.
6. Create a sling from parchment paper, as shown, and line an 8" x
8" baking pan with it. Pour the melted butter onto the parchment
paper and spread evenly across the bottom and the sides of the
7. Sprinkle half the ground almonds onto the greased parchment
paper, as shown, in an even layer in and set aside.
8. Pour one-half cup chocolate chips into a microwave safe bowl.
Microwave on high, stirring every 20-25 seconds, until completely
melted. Remove from microwave and pour the melted chocolate over the
ground almonds. Spread into an even layer with a spatula and place
in the refrigerator just until set.
9. Add the remaining chocolate chips to the food processor and pulse
until chopped small. Set aside.
10. Place a large, heavy saucepan over medium heat. Add remaining
butter, sugar, water, and corn syrup and stir continually until the
butter is completely melted, approximately 5-6 minutes.
11. Stop stirring and add the candy thermometer to the saucepan
(without touching the bottom) once the mixture begins to bubble.
Reduce heat to just below medium and continue to cook until the
mixture reaches between 290°F - 295°F.
12. Remove from heat and immediately stir in the vanilla extract and
baking soda. Pour mixture into the prepared baking dish and gently
tap on the counter until the hot candy mixture is level.
13. Add the ground chocolate chips in an even layer across the top
and spread with a spatula until melted and smooth, as shown.
Sprinkle the remaining ground almonds in an even layer on top, and
finish with the toasted sliced almonds.
Tip: Press down gently with your fingers to make sure the almonds
adhere to the layer of chocolate.
Place in the refrigerator for 10-15 minutes, or just until set.
14. Remove from refrigerator and lift the parchment paper from the
pan. Place the candy on a cutting board and carefully break apart
with the tip of a sharp knife into individual pieces, as shown.
Serve immediately or store in an airtight container in the
refrigerator for up to 2-3 weeks. Enjoy!
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