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.
Nonstick cooking spray
1½ cups sugar
¾ cup light corn syrup
3 cups Cocoa Pebbles or Cocoa Krispies cereal
3 tablespoons unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 teaspoon baking soda
Flaky salt (optional)
Sat fat 1.73g
How to Make It
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.
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.
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.