Honey Nut Cheerios Brittle!

Pastry art is not just about cakes, cupcakes, or pies. It also involve making other things like brittle, candies, chocolate work, and sugar works. Some are very simple, and some like almost everything else, require time to learn and technics which take practice. One of those simple recipes is brittle. Sweet, crunchy, and addictive, brittle is just one of those things that people can't live without.

We made the recipe twice but with different corn syrup, light and dark. You will be able to see the difference in the pictures.

For this recipe you will need a medium or large sauce pan, and a candy/deep frier thermometer, and a scale.

Ingredients:

4.5 oz Honey nut cheerios
6 oz sugar
3 fl oz dark or light corn syrup
2 fl oz water
1/2 oz butter
pinch of salt
1/4 tsp vanilla extract
1/2 tsp baking soda

Directions:

1. Place sugar, corn syrup, water, butter, and salt in a sauce pan and mix to combine.

2. Over medium heat bring syrup to a boil. Wash sides with pastry brush and water to prevent crystallization.

3. Insert candy thermometer and cook without stirring.

4. When temperature reaches 300 degrees F Remove from heat.

5. Stir in vanilla and baking soda slowly, then add cheerios and combine all together.

6. On a sheet pan either lined with parchment or wax paper, spread out the mixture as soon as possible.


7. Let it cook and break into pieces.

 Light Corn Syrup

 Dark Corn Syrup

Cooking the sugar to 300 might take a while so in the mean time:

Or read a book, or try to catch a shiny pokemon! Whatever tickles your fancy.