Weird but Yummy Malted Corn Flakes
Discover a delightfully unexpected twist on a classic cereal with our "Weird but Yummy Malted Corn Flakes" recipe. This quick and easy treat combines crispy corn flakes with the irresistible sweetness of honey and the nostalgic creaminess of malted milk powder, creating a snack that’s equal parts quirky and addictive. A touch of vanilla and a hint of salt elevate the flavors, while optional chopped nuts like almonds or pecans add an extra crunch. Toasted to golden perfection in the oven, these coated corn flakes can be enjoyed as a snack, a dessert topping, or even an unconventional cereal. With just 20 minutes from start to finish, this unique recipe is perfect for when you're craving something playful yet delicious. Perfectly balanced and endlessly versatile, these malted corn flakes bring innovation to your kitchen and smiles to the table.
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Recipe Information
Ingredients
- 4 cups corn flakes
- 3 tablespoons malted milk powder
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 0.5 cups chopped nuts (optional, e.g., almonds or pecans)
Instructions
1. In a large mixing bowl, measure out 4 cups of corn flakes. If using nuts, add 0.5 cups of chopped nuts to the bowl. Set aside.
2. In a small saucepan, melt 2 tablespoons of unsalted butter over low heat.
3. Once the butter is fully melted, stir in 2 tablespoons of honey, 3 tablespoons of malted milk powder, 1 teaspoon of vanilla extract, and 0.25 teaspoons of salt. Mix well until the mixture is smooth and creamy. Remove the saucepan from heat.
4. Pour the warm malted mixture over the corn flakes and nuts in the mixing bowl.
5. Using a large spoon or spatula, gently toss the corn flakes to evenly coat them in the malted mixture. Be careful not to crush the corn flakes.
6. Spread the coated corn flakes in an even layer on a baking sheet lined with parchment paper or a silicone baking mat.
7. Bake the mixture at 300°F (150°C) for 8-10 minutes, stirring halfway through to ensure even toasting. Keep a close eye to prevent burning.
8. Remove the baking sheet from the oven and allow the mixture to cool completely. The corn flakes will become crispier as they cool.
9. Break the cooled corn flakes mixture into clusters and serve as a snack, topping, or even a quirky dessert cereal.
10. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 764.4 g | 278% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 515.4 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2277 mg | 175% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 4008 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
