Cornflake Crunch

Name: Cornflake Crunch
Ingredients: 170g cornflakes [1/2 (12-ounce) box (5 cups)]; 40 g milk powder (1/2 cup); 40 g sugar (3 tablespoons); 4 g kosher salt (1 teaspoon); 130 g butter, melted (9 tablespoons)

5 ingredients

9 steps

Ingredients

170g cornflakes [1/2 (12-ounce) box (5 cups)]
40 g milk powder (1/2 cup)
40 g sugar (3 tablespoons)
4 g kosher salt (1 teaspoon)
130 g butter, melted (9 tablespoons)

Directions

1

Heat the oven to 275F.
2

Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.
3

Add the milk powder, sugar, and salt and toss to mix.
4

Add the butter and toss to coat.
5

As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
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

Cool the cornflake crunch completely before storing or using in a recipe.
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

Cornflake crunch is also used in the Pumpkin Ganache dessert (page 213).