Cinnamon Toast Crunch

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 100g white sandwich bread
2. 115g brown butter
3. 100g sugar
4. 2g or 1/2 tsp kosher salt
5. 2g or 1 tsp ground cinnamon

Instructions

1. Heat oven to 325F.
2. Tear bread into 1/2-inch pieces. Put in a bowl, then douse and toss with brown butter. Soak for 1 min. 
3. Add sugar, salt and cinnamon to bread, and toss well. Spread the mixture on parchment-lined sheet pan and bake for 25 min.
4. Pull sheet pan slightly out of oven, and using a spatula/spoon, break up the crunch a bit and toss around, to make sure it caramelises and dries out. Bake for an additional 5 min or more, until you have dried, caramelised clusters.
5. Cool completely before storing or using in recipe. Keep for 1 week stored in an airtight container at room temp; keep for 1 month in fridge or freezer.