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Salty Churro Toffee Snack Mix

This Salty Churro Toffee Mix Snack is addicted to crazy and insanely delicious! In less than 30 minutes, you will snack with the perfection that is covered in sweet & salty cinnamon!



Salted Churro Toffee Snack mixture
Run, don't walk, go to the kitchen now and make this.

I feel that's all I have to say ...

How to make the best snack mix
It's very easy, and very impossible to mess with. Unless you burn it. So don't do it.

Start by using about 5 cups of Oyster Crackers. This is basically the whole bag. Place it on a foil-coated baking dish ...

Then boil some butter and brown sugar and add a little cinnamon too. Cover your crackers with that mess ...
Stir them to make sure all crackers are evenly coated.
And bake it! It will be cheerful and beautiful.
Meanwhile, in the oven, make salty cinnamon sugar ...
And once it comes out of the oven, sprinkle on top of it ...
Let it cool then separate the crackers ...
I'm telling you, this item is legal.
For now, thank you later.

INGREDIENTS

  • 5 cups of Oyster Crackers
  • 1 cup of butter
  • 1 cup of pink sugar
  • 1 1/2 teaspoon of cinnamon
  • 1 teaspoon of vanilla
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of halal salt


INSTRUCTIONS

  1. First, preheat the oven to 350 ° F / 175 ° C
  2. Cover the baking sheet with tinfoil. Apply the crackers evenly on the baking sheet and set aside.
  3. In a medium saucepan, mix the butter and brown sugar. Stirring consistently brings the mixture to a boil and boil for 2 minutes. Remove the mixture from the heat and stir 1 1/2 teaspoon of cinnamon and vanilla. Pour this immediately on the biscuits. Use a rubber spatula, stir and coat the crackers evenly with the mixture.
  4. Bake the biscuits for 10 minutes until they are all bubbly.
  5. While the cracker in the oven combines granulated sugar, cinnamon, and salt. Set this aside.
  6. When the crackers are finished remove the pan from the oven and immediately sprinkle with the mixture of salted cinnamon sugar evenly.
  7. Allow the crackers to cool and break.
  8. Serve immediately or store airtight for up to one week.
This recipe is inspired by cookies and cups

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