Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter
  • 1 cup Granulated Sugar
  • 1/2 cup Light Corn Syrup
  • 1 cup Creamy Peanut Butter
  • 1 teaspoon Pure Vanilla Extract
  • 6 cups Cornflakes Cereal
  • 1/2 teaspoon Flaky Sea Salt (optional, for topping)

Instructions:

  1. Prep and Measure: Line two standard baking sheets with parchment paper or silicone mats. Measure the 6 cups of cornflakes into a large mixing bowl and set aside.
  2. Create the Binder Base: In a medium saucepan, combine the butter, granulated sugar, and light corn syrup. Heat the mixture over medium heat, stirring occasionally until the butter is completely melted and the sugar is dissolved.
  3. Boil the Syrup: Increase the heat to medium-high and bring the mixture to a full, rolling boil. Once boiling, maintain a vigorous boil for exactly 1 minute without stirring. This step is crucial for achieving the correct setting consistency. Remove the saucepan immediately from the heat.
  4. Incorporate Peanut Butter and Vanilla: Stir the creamy peanut butter and vanilla extract into the hot binder base until the mixture is completely smooth, homogenous, and glossy.
  5. Combine and Coat: Pour the hot peanut butter binder immediately over the cornflakes in the prepared bowl. Working quickly and gently, use a spatula or spoon to fold the binder into the cornflakes. Do not stir vigorously, as this will crush the cereal. Fold until the cereal is just evenly coated.
  6. Shape and Set: Using two dessert spoons or a small cookie scoop (about 2 tablespoons per cluster), drop the mixture onto the prepared baking sheets. If desired, immediately sprinkle the tops of the clusters with a tiny pinch of flaky sea salt. Allow the clusters to cool at room temperature for about 1 hour, or chill them in the refrigerator for 30–45 minutes until completely firm and set.