Salted Caramel Cornflakes

Steps

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1. 1
   Weigh the cornflakes and spread them evenly on a baking tray. Toast in a preheated oven at 150–160°C for 5–7 minutes to make them crispier and better able to absorb the caramel sauce.
   ▶ ≈2:15
2. 2
   Cut the butter into small cubes and let it soften at room temperature. Combine the brown sugar and white sugar; this mixture develops better toffee flavour and colour than using one type alone.
   ▶ ≈1:45
3. 3
   Warm the whipping cream (120 ml) in the microwave until it is just warm to the touch, then set aside.
   ▶ ≈2:54
4. 4
   In a heavy-bottomed pan over medium-low heat, add the mixed sugars. Resist stirring at first; let the sugar melt naturally. When the sugar at the edges begins to brown and bubble, gently stir from the edges towards the centre with a wooden spoon to ensure even cooking.
   ▶ ≈3:29
5. 5
   Once the sugar is fully melted and amber-coloured, quickly add the softened butter while stirring constantly. The mixture will bubble—this is normal. Keep stirring until it becomes thick and well combined.
   ▶ ≈4:20
6. 6
   Slowly pour in the warmed whipping cream while stirring continuously. Since it is already warm, the reaction will be gentler than with cold cream. Stir until the sauce is smooth and homogeneous.
   ▶ ≈4:44
7. 7
   Stir in 1/2 to 1 tsp of salt and 1 tsp of vanilla extract. Adjust the salt to your taste preference to achieve the perfect balance of sweet and savoury.
   ▶ ≈5:11
8. 8
   Turn off the heat and let the caramel sauce cool slightly for 1–2 minutes, but keep it warm and still pourable.
   ▶ ≈5:29
9. 9
   Slowly pour the warm caramel sauce over the warm cornflakes in a large bowl, rotating the bowl as you pour to distribute the sauce evenly.
   ▶ ≈5:38
10. 10
    Using a spatula or spoon, fold the mixture repeatedly from the bottom up, turning it over with each motion, until all cornflakes are evenly coated. This folding action also helps cool the mixture while keeping it crispy.
    ▶ ≈6:00
11. 11
    (Option 1) Divide the coated cornflakes into paper cups arranged on a baking tray. Bake at 160°C for 5–10 minutes to make them extra crispy, which is ideal for individual gift portions during celebrations. Cool and then transfer immediately to an airtight container.
    ▶ ≈6:28
12. 12
    (Option 2) Spread the mixed cornflakes evenly on a baking tray. Optionally bake for 5–10 minutes for extra crispiness, or skip baking and cool before sealing. You may add silica gel packets to the container to help maintain crispness during storage.
    ▶ ≈7:07