“I could not get this out of my house fast enough! It was way too good, I couldn’t stop eating it!!!”

These sweet, spiced Churro Snacks are the ultimate way to satisfy your sweet tooth. By upgrading classic Honeycomb cereal with a buttery caramel glaze and a dusting of cinnamon-sugar, you get the flavors of a fresh street-cart churro in a crunchy, snackable form.

This recipe uses a clever baking soda trick that causes the hot caramel to foam up and perfectly coat every single nook and cranny of the cereal. Once baked and tossed in cinnamon-sugar, it cools into an irresistibly crunchy treat perfect for movie nights, school lunches, or road trips.

Step-by-Step Directions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent the sticky coating from gluing to your pan.

2. Measure the Cereal
Place 5 cups of Honeycomb cereal into a very large mixing bowl and set it aside for later.

3. Boil the Caramel
Combine the brown sugar, butter, and corn syrup in a medium saucepan over medium heat. Stir continuously until the butter completely melts and the sugar dissolves. Once the mixture comes to a rolling boil, let it boil for exactly 2 minutes without stirring, then immediately remove it from the heat.

4. Make It Foamy
Quickly stir the vanilla extract and baking soda into the hot caramel. The mixture will instantly bubble up, becoming light, frothy, and thick—this is the secret to coating the cereal perfectly!

5. Coat the Cereal
Immediately pour the warm, frothy caramel directly over your Honeycomb cereal. Gently toss and fold with a spatula until every single piece is evenly coated.

6. Bake to Perfection
Spread the coated cereal out in a flat, even layer on your prepared baking sheet. Bake for 10 to 12 minutes, making sure to gently stir the mixture halfway through to ensure it toasts evenly.

7. Add the Cinnamon-Sugar
While the cereal is in the oven, whisk together the granulated sugar and ground cinnamon in a small bowl. The very second you pull the baking sheet out of the oven, immediately sprinkle the cinnamon-sugar evenly over the hot, sticky cereal. Toss gently with a spatula to distribute the coating.

8. Cool and Store
Let the mixture cool completely on the baking sheet. As it cools, the caramel will harden into a perfectly crisp, sweet shell. Break up any large clumps and transfer to a serving bowl, or store in an airtight container to keep it crunchy!