Cornflake Crunch

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 170g cornflakes
2. 40g milk powder
3. 40g sugar
4. 4g or 1 tsp kosher salt
5. 130g butter, melted

Instructions

1. Heat oven to 275F.
2. Pour cornflakes in a medium bowl and crush with hands to 1/4 original size. Add milk powder, sugar and salt, and toss to mix. Add butter and toss to coat, forming small clusters.
3. Spread clusters on parchment-lined sheet pan and bake for 20 min, until they look toasted, smell buttery and crunch gently when cooled slightly and chewed.
4. 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.