Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (90 page)

5.
Pour mixture over the popcorn and stir.

6.
Add nuts if desired and stir to combine.

7.
Spread caramel corn on a baking sheet to dry and then break it into clumps, or form it into balls with your hands and then place it on a baking sheet to dry.

Yield:

About 12 cups caramel corn

Storage:

Store in an airtight container for up to 3 weeks.

General Description:

Crunchy breakfast cereal is covered in a buttery, vanilla-scented sugar syrup and poured into a pan to harden.
The resulting clusters are like a sweet version of trail mix, terrifically crisp and good for snacking. Almost any sugary breakfast cereal can be used, making this
candy more versatile than
crisped rice treats
and a delicious way to use up nearly empty boxes of cereal.

History:

Dry breakfast cereals were invented in America in the 1860s as a health food for hospital patients, replacing the traditional heavy breakfast of sausages and eggs. In the 1930s, housewives discovered that they can be useful cooking ingredients, adding quick crunch and flavor to recipes. Sweet, crisp breakfast cereals quickly became an invaluable addition to baked sweets such as
crisped rice treats
.

Serving Suggestions:

Cereal candy is ideal for snacking, packing in lunches, or taking along on hikes. You can also form the mixture into balls like
caramel corn
, and top them with ribbons for edible table decorations at children’s birthday parties.

Candy-Making Notes:

Feel free to use a combination of cereals for a variety of tastes and textures.

Recipe:

1.
Line a baking sheet with wax paper or a silicone baking mat.

2.
Place cereal in a large bowl and set aside.

3.
Combine sugar, corn syrup, and butter in a saucepan and bring to a boil over medium heat, stirring occasionally.

4.
Continue cooking until the mixture reaches 230°F, soft ball stage.

5.
Remove from heat and stir in vanilla.

6.
Pour mixture over the cereal and stir to coat.