Crunchy caramelised Cornflakes perfect for decorating cakes, cupcakes and brownies.
Ingredients
- 90 grams (3 cups) Cornflakes
- 1 tablespoon malted milk powder (see notes)
- 1/2 teaspoon salt
- 60 grams (1/4 cup) unsalted butter
- 30 ml (2 tablespoons) honey
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line a large baking tray or cookie sheet with baking paper or parchment paper.
- In a large mixing bowl, add Cornflakes, milk powder and salt. Use your hands to gently crush the Cornflakes until they’re broken into smaller pieces. No need to be exact here.
- In a small saucepan, add the butter, honey and brown sugar and place on medium heat. Stir while butter melts and sugar dissolves. Keep mixing until the mixture goes a little bubbly and frothy.
- Remove from the heat. Working quickly, pour honey butter mixture over the crushed Cornflakes.
- Quickly stir until all the Cornflakes are coated in the caramel. Then transfer Cornflakes onto your prepared baking tray. Spread out into one even layer.
- Bake for approximately 15-17 minutes or until Cornflakes are turned golden brown and smell nutty. You might notice the Cornflakes appear soft – this is fine. They will firm up as they cool.
- Leave Cornflake Crunch at room temperature to cool completely. Then gently break it up into smaller pieces using your fingers.
- Keep Cornflake Crunch in an airtight container at room temperature for up to a week.
Notes
Cornflakes: I have tested this recipe using regular Kelloggs Cornflakes. If you want to make these gluten free, you can absolutely use Gluten Free Cornflakes.
Milk powder: I have used a malted milk powder in this recipe. If you have milk powder in your pantry, it’s worth throwing in as it really bumps up the flavour and gives these crunchies a little umami flavour. However, if you don’t have any milk powder on hand, simply leave it out.
Honey: The honey butter caramel in this recipe is outrageously good. You can use any honey you have in the cupboard. Golden syrup or maple syrup will work too, but I recommend sticking with honey if you can. It’s a magical combination.
Brown sugar: I tested this recipe using both brown sugar and caster sugar. Brown sugar definitely won as it contributes to the nutty, caramel flavour. However, you can absolutely make these using caster sugar or white sugar if that’s all you have. Still a 10/10, I promise.
Storage: Store cooled Cornflake Crunch in an airtight container at room temperature. The crumbs will keep well for up at one week.
