Max Kelly
Hands-On Time
25 Mins
Total Time
1 Hour
Yield
About 2¼ pounds (4 to 6 gifts)

This brittle might be the ideal marriage between things a kid loves and things an adult love. You’ve got cocoa cereal—the stuff of perfect Saturday mornings, and brittle, a sophisticated crunchy treat. For a totally over-the-top treat, serve crushed over a scoop of ice cream. If you don’t have nonstick spray for the parchment paper, pour some vegetable or canola oil on a paper towel and rub it all over the sheet. This is key to making sure the brittle doesn’t stick to the paper.

How to Make It

Step 1

Line a rimmed baking sheet with parchment paper and lightly coat with nonstick cooking spray. Combine sugar, corn syrup, and ½ cup water in a medium saucepan over medium- high. Bring to a boil and cook, undisturbed, until sugar dissolves, about 3 minutes.

Step 2

Continue to cook, swirling saucepan occasionally, until edges turn golden; swirl pan to incorporate golden sugar into the rest of the mixture. When mixture is evenly amber in color, reduce heat to low and add cereal, butter, vanilla, and kosher salt. Cook, stirring, until evenly incorporated. Add baking soda (mixture will bubble up) and stir until evenly combined.

Step 3

Transfer brittle to prepared baking sheet and spread to about  inch thick. Sprinkle with flaky salt, if desired, and set aside until completely cool. Break into pieces. Brittle will keep in an airtight container at room temperature for up to 2 weeks.

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Ratings & Reviews

/5
Reviews
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