Celebrate the holidays with this tasty recipe from Christina Tosi's "Momofuku Milk Bar" (Clarkson Potter, 256 pages, $35).
Cornflake Crunch
5 cups cornflakes
½ cup instant milk powder
3 tablespoons sugar
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1 teaspoon kosher salt
9 tablespoons butter, melted
Preheat the oven to 275 degrees. Pour the cornflakes into a large bowl and crush them with your hands to a quarter of their original size. Add the milk powder, sugar and salt and toss to mix. Add butter and toss to coat. The butter will act as glue, binding dry ingredients to cereal and creating clusters.
Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes or until they look toasted, smell buttery and crunch gently when cooled slightly. Cool the cornflake crunch completely before using. The crunch will keep fresh for 1 week at room temperature or a month in the fridge or freezer.
Yield: About 4 cups.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
