by Caitlin Saniga
- 1 cup shredded sweetened coconut
- 3/4 cup unsalted butter, plus more for greasing
- 3/4 cup brown sugar
- pinch of salt
- 6 cups corn square cereal
Preheat the oven to 350 degrees. Spread the coconut on a baking sheet, tapping to distribute in a single layer. Cook for 3-4 minutes, or until fragrant and golden brown. Set aside. Grease the baking pan and set aside.
Place the cereal in a large, heat-safe bowl. Set aside.
Melt the butter in a small saucepan over medium heat. Add the brown sugar and a pinch of salt, and stir constantly, keeping a candy thermometer submerged in the liquid but not touching the bottom of the pan. Cook until the liquid reaches the soft ball stage, or 235 degrees. Remove from the heat and pour over the cereal. Sprinkle the coconut over top, and stir quickly to coat the cereal.
Spread the coated cereal over the baking sheet, and place in the oven. Cook for 3 minutes. Remove and set aside to cool completely. Break apart the cereal, and store in a sealed container for up to a week.
Makes 6 cups.
* Call them muddy buddies, puppy chow or something else entirely — these crunchy cereal mixes are sweet. And February is Chow Time.