Brittle
- Use 6 cups Kellogg's Corn Flakes, 3/4 cup sugar, 1/2 cup corn syrup, 1/4 cup butter, and 1 cup nuts.
- Boil sugar, corn syrup, and butter, then stir in cereal and nuts for an even coat.
- Spread mixture to 6 mm thickness and bake at 150°C (300°F) for 20-25 minutes.
- Cool, break the brittle, and store in an air-tight container.
- Always check labels for allergens and rely on Kellogg's tested products for best results.
Mix 6 cups Kellogg’s Corn Flakes, 3/4 cup sugar, 1/2 cup corn syrup, and 1/4 cup butter. Add 1 cup salted mixed nuts or almonds. Boil sugar, corn syrup, and butter in a saucepan. Stir until sugar dissolves. Remove from heat, then mix in cereal and nuts. Spread mixture to about 6 mm thickness on a foil-lined sheet. Bake at 150°C (300°F) for 20-25 minutes. Cool, break into pieces, and store airtight. Always check labels for allergens and use Kellogg’s tested products for best results.
Ingredients
- 1.5 L or 6 cupsKellogg's Corn Flakes* cereal
- 175 ml or 3/4 cupgranulated sugar
- 125 ml or 1/2 cupcorn syrup
- 50 ml or 1/4 cupbutter
- 250 ml or 1 cupsalted mixed nuts or unblanched almonds
Directions
1. Combine sugar, corn syrup and butter in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and mixture starts to boil. Remove from heat. 2. Add cereal and nuts. Stir until well coated. 3. Spread mixture evenly over buttered, foil - lined cookie sheet to about 6 mm ( 1/4" ) thickness. Bake at 150°C ( 300°F ) 20 - 25 minutes. Cool. 4. Break into pieces and store in air tight container. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
