Cornflake Crunch

Directions

1. 1
   Heat the oven to 275F.
2. 2
   Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.
3. 3
   Add the milk powder, sugar, and salt and toss to mix.
4. 4
   Add the butter and toss to coat.
5. 5
   As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
6. 6
   Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
7. 7
   Cool the cornflake crunch completely before storing or using in a recipe.
8. 8
   Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
9. 9
   Cornflake crunch is also used in the Pumpkin Ganache dessert (page 213).