Recipe for cornflake tops with popcorn and caramel
We love cornflake clusters at our house. When I first saw this recipe, I was absolutely sure I had to try it.
The idea of adding something salty to a sweet confection is exactly my kind of thing! Chocolate by itself can sometimes be a bit too sweet-on-sweet, so adding a bit of salt can really enhance the overall flavor experience.
You can do this in many ways, for example with some salted nuts, or simply by sprinkling a bit of flaky salt on top. Now it was time to give cornflakes a try.
I also wanted to experiment a bit with the type of chocolate, instead of “just” using either white, milk, or dark chocolate. So I made a trip to my daughter-in-law, as she always has a large stock of many different kinds of chocolates.
So this is my first attempt with caramel chocolate from Callebaut. I must admit, it won’t be the last time!
Cornflake Clusters with Popcorn and Caramel
Ingredients
- 40 gram almond flakes
- 230 gram Caramel chocolate Gold chocolate from Callabaut
- 10 gram Popcorn
- 25 gram cornflakes
- Flake Salt a bit
Instructions
- Dry roast the almond flakes in a pan over medium-high heat. They should get a little color - not more. Let them cool down a bit before using.
- I used caramel chocolate buttons. If you do not use buttons, chop them into smaller pieces.
- The chocolate should be melted in a water bath, i.e., a bowl placed on top of a pot with hot water.
- Use a spatula to stir the chocolate a bit, so it melts faster.
- Mix all the ingredients together in the bowl, and it should only have a bit of salt - preferably of good quality.
- Place small molds (I used mini-sized molds of size: 3.5 x 2.1 cm) on a baking tray lined with baking paper.
- Take a spoon and distribute the mixture into each mold. I got about 30 pieces from my portion.
- Let it cool for about 2 hours afterwards.