No-Bake Haystack Cookies
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 18 cookies
Complexity: easily
Quantity: 18 cookies
Nutritional value per serving:
Calories 208, total fat 8 G., saturated fats 5 G., proteins 1 G., carbohydrates 35 G., fiber 1 G., cholesterol 24 mg, sodium 130 mg, sugar 24 G.
Calories 208, total fat 8 G., saturated fats 5 G., proteins 1 G., carbohydrates 35 G., fiber 1 G., cholesterol 24 mg, sodium 130 mg, sugar 24 G.
Haystack cookies require no baking and are very popular in the United States, especially as a Christmas treat made with children. This haystack recipe is made with cornflakes mixed with homemade caramel. For decoration, you can sprinkle the haystacks with colorful sprinkles or nonpareils. Red, green, and white sprinkles work best for Christmas. Once the caramel has completely set, the cookies are ready to bake. You can place them in bags, tie them with ribbon, and give them as gifts to loved ones.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups cornflakes (breakfast cereal)
- 1/3 cup light brown sugar
- 1/4 cup light corn syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tsp vanilla extract
- 0.5 tsp ground nutmeg
- A pinch of coarse salt
- Nonpareil for decoration
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Recipes with similar ingredients: dry breakfast, caramel, cream, butter, brown sugar, corn syrup, nutmeg, dragee
Cooking the dish according to the recipe:
- Place the cereal in a large bowl.
- In a small saucepan, combine brown sugar, corn syrup, heavy cream, and butter. Bring to a boil over medium-high heat, then reduce heat to medium and stir.
- Continue cooking, stirring occasionally, until the mixture thickens and begins to pull away from the sides of the pan, 5-6 minutes (110°C on a candy thermometer). Remove from heat and stir in the vanilla extract, nutmeg, and salt.
- Immediately pour the caramel over the cereal and stir with a silicone spatula to coat evenly.
- Scoop 1 tablespoon of the cereal mixture into each bowl and place it on a clean baking sheet. Let it cool slightly, then gently shape each mound into a hill or pyramid using your fingers; sprinkle with nonpareils. Let it cool completely.
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