Step 2: Make the Caramel Coating
Combine Ingredients:
In a medium saucepan, combine ⅔ cup brown sugar, ½ cup butter, and ⅓ cup corn syrup. Stir continuously over medium heat until the mixture comes to a boil.
Boil and Remove:
Allow the mixture to boil for 2 minutes, then remove from heat.
Add Vanilla and Baking Soda:
Stir in 1 teaspoon vanilla extract and ¼ teaspoon baking soda. The mixture will bubble up and become frothy.
Step 3: Coat and Bake the Cereal
Coat the Cereal:
Pour the caramel mixture over the Honeycomb cereal. Gently stir until all the cereal pieces are evenly coated.
Spread on Baking Sheet:
Spread the coated cereal evenly on the prepared baking sheet.
Bake:
Bake in the preheated oven for 10-12 minutes, stirring halfway through to ensure even baking.
Step 4: Cinnamon-Sugar Coating
Mix Cinnamon-Sugar:
In a small bowl, combine ½ cup granulated sugar and 1 ½ teaspoons cinnamon.
Coat Cereal:
Once the cereal is baked, immediately sprinkle the cinnamon-sugar mixture over the hot cereal. Toss to coat evenly.
Step 5: Cool and Serve
Cool:
Allow the coated cereal to cool completely on the baking sheet.
Serve:
Once cooled, transfer the churro snacks to a serving bowl or airtight container for storage.
Cook’s Notes and Variations
Storage: Store the churro snacks in an airtight container at room temperature for up to a week.
Additional Flavors: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a unique twist.
Drizzle: For an extra touch, drizzle melted chocolate over the cooled churro snacks before serving.
Substitute: You can substitute Honeycomb cereal with any other large, airy cereal like Chex or Crispix for a different texture.
Frequently Asked Questions (FAQs)
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