Cornflake Crunch

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).

* Per serving · 4 servings · Values may vary.

No additional tips available.