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Cinnamon Toast Crunch

This is a crunchy mixture which embodies all the yummy flavours of a perfect piece of cinnamon toast. It can be eaten by itself or used in recipe to add an extra taste.
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Course Dessert

Ingredients
  

  • 4 english muffins or white bread , cut into 2-3 cm pieces
  • 115 g melted brown butter
  • ½ cup brown sugar
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 cup pecans

Instructions
 

  • Heat oven to 180 C
  • Cut the english muffins into 2-3 cm pieces. Put in bowl then douse and toss in melted brown butter. Let it soak 1 minute
  • Add sugar and cinnamon to the bread and toss well. Stir in pecans then spread the mixture on parchment paper baking sheet and bake for 25- 30 minutes
  • Pull the pan out and stir/toss the mixture with a spatula at about 15 minutes. This helps caramelize the mixture, continue to do this periodically until mixture is dry and caramel light clusters
  • Cool the cinnamon toast crunch before storing or using the recipe. Store in airtight container at room temperature, it will keep fresh for 1 week in fridge or 1 month in freezer.

Notes

inspired by the Milk Bar by Christine Tosi