These addictive little morsels take Honeycomb cereal and transform them into a crunchy, cinnamon-sugar treat that tastes just like a fresh churro. The addition of baking soda to the caramel coating is the secret to getting a light, airy crunch that isn’t too hard on the teeth.

 

Churro Snacks
Ingredients:
INGREDIENTS AMOUNT
Honeycomb cereal 5 cups
Brown sugar 2/3 cup
Butter (1 stick) 1/2 cup
Corn syrup 1/3 cup
Vanilla extract 1 teaspoon
Baking soda 1/4 teaspoon
Granulated sugar 1/2 cup
Ground cinnamon 1 1/2 teaspoons
How To Make Churro Snacks:
Step 1: Prep the Oven and Pan: Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the sugar from sticking.

 

Step 2: Cereal Prep: Measure out the 5 cups of Honeycomb cereal into a large heat-proof mixing bowl. Set this aside for now.

 

Step 3: Boil the Caramel: In a medium saucepan, combine the 2/3 cup of brown sugar, 1/2 cup of butter, and 1/3 cup of corn syrup. Place over medium heat and stir constantly until the butter is melted and the sugar has dissolved. Bring the mixture to a boil and let it cook for exactly 1 minute while stirring.

Step 4: The Secret Ingredient: Remove the pan from the heat. Immediately stir in the 1 teaspoon of vanilla and the 1/4 teaspoon of baking soda.

Note: The mixture will foam up, bubble, and turn a lighter color—this is normal and creates the “airy” coating!

Step 5: Coat the Cereal: Immediately pour the hot mixture over the cereal. Use a large spoon or spatula to toss the cereal gently until every piece is evenly coated in the syrup.

Step 6: Add Cinnamon Sugar: In a small bowl, mix together the 1/2 cup of granulated sugar and 1 1/2 teaspoons of cinnamon. Sprinkle this over the wet cereal and toss again until the cereal is coated in a sparkling layer of cinnamon sugar.

Step 7: Bake: Spread the cereal out in a single layer on the prepared baking sheet. Bake for 8 minutes, making sure to stop and stir the mixture at the 4 minute mark to ensure even toasting.

Step 8: Cool and Store: Remove from the oven and let the cereal cool completely on the pan. Once the sugar has hardened and the cereal is cool, break any large clumps into bite-sized pieces. Store in an airtight container to keep them crunchy.