3 tablespoons sugar (Jane note: I would use 4 tablespoons)
1 teaspoon kosher salt (Jane note: If you are using salted butter, only put in ½ teaspoon of salt)
9 tablespoons butter, melted
Instructions
Preheat oven to 275 degrees F.
Place cornflakes in a medium bowl and crush with your hands until they are about ¼ in size. If using crisped rice, no need to crush it, although you can a little bit if you like. Mix in milk powder, sugar and salt. Add butter and stir to coat evenly.
Spread on parchment- or Silpat-lined sheet pan and bake for 20 minutes. I think I had to toast them a bit longer than that and I stirred them around halfway through baking. They should look toasted, smell buttery and should crunch gently when cooled.
Cool completely then store or use in a recipe. Store in an airtight container – up to 1 week at room temperature, up to 1 month in the fridge or freezer.
Recipe by This Week for Dinner at https://thisweekfordinner.com/cornflake-and-crispy-crunch/