This is a super sugary delight that somehow didn’t make all the (real) adults I shared it with groan about sweetness. Several of them actually came back for seconds, and thirds! It’s definitely kind of addictive! Sweet and crunchy and very munchable.

I messed up the settings on my camera that day somehow… sorry!

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 1/3 cups granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 3/4 Kix cereal

Line an 11×15″ pan with parchment or a silpat and set aside.

Combine the butter, sugar, corn syrup, and water in a heavy-bottomed pot over medium heat.

Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.

Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.

Pour onto the prepared sheet and spread until the Kix are in a single layer.

Let cool until hardened, then break into chunks.

I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!

Kix Toffee

From 1180 Things to Make in the Kitchen, a book I borrowed and don’t see for sale anywhere online.

• 1 cup unsalted butter
• 1 1/3 cups granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 3/4 Kix cereal

Line an 11×15″ pan with parchment or a silpat and set aside.

Combine the butter, sugar, corn syrup, and water in a heavy-bottomed pot over medium heat. Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture. Pour onto the prepared sheet and spread until the Kix are in a single layer. Let cool until hardened, then break into chunks.