Caramelized Cornflake Clusters
My mom makes these every year over the holidays. She calls them "Angel Bites" and would roll them into balls and roll in excess coconut. I always loved the crunchy texture and sweet flavour. I've changed a few things since having these as a kid, from using toasted coconut, developing a beautiful golden caramelized sugar and butter mixture and the final form.
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Ingredients:
- 1 cup black raisins
- ⅔ cup granulated sugar
- ½ cup unsalted butter
- 2 eggs, beaten
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 cups cornflakes
- 1 cup flaked toasted coconut plus extra for topping
Instructions:
- In a large saucepan, combine raisins, sugar, butter, eggs, salt and vanilla extract. Set heat to low and stir frequently until sugar dissolves and mixture changes to golden brown and lightly coats a spoon, about 10 minutes.
- Remove saucepan from heat and let mixture cool until warm and easy to handle. Stir in cornflakes and coconut.
- Shape mixture into 1 to 2" clusters and set on a wax-paper lined tray. Sprinkle extra coconut over the clusters.
- Refrigerate for at least 2 hours, or until caramel sets. Store clusters in an airtight container either on the counter or refrigerator for up to 5 days.