Equipment Needed
- Large skillet or non-stick frying pan (12-inch is ideal)
- Large mixing bowl
- Small bowl for sugar mixture
- Spatula or large spoon
- Measuring cups and spoons
- Baking sheet (optional, for cooling)
Step-by-Step Instructions
My process always starts with getting everything measured and ready to go, because this recipe moves fast once you start. I pour my six cups of Cheerios into a large mixing bowl and set it right next to the stove. In a small bowl, I whisk together the granulated sugar, cinnamon, nutmeg, and that all-important quarter teaspoon of salt. Getting this blend perfectly uniform is crucial so every bite is evenly seasoned. I learned this the hard way when I lazily sprinkled the cinnamon on top of the sugar without mixing; I ended up with clumps of pure cinnamon that were overpowering.
Now, for the main event. I place my large skillet over medium-low heat and add the butter. I let it melt slowly, swirling the pan occasionally, until it’s fully liquid and just starting to foam. You want it hot but not browned. The first time I made this, I had the heat too high and the butter browned almost immediately, which gave the Cheerios a slightly nutty, but more bitter, taste that competed with the sugar. Medium-low is your friend here—it allows the cereal to toast gently in the butter without burning.
As soon as the butter is ready, I pour all six cups of Cheerios directly into the skillet. Using my spatula, I immediately start gently folding and tossing them, ensuring every single O gets a glossy coat of that golden butter. I continue to cook them, stirring frequently, for about 3 to 5 minutes. You’ll hear a faint, delightful crackling sound and smell the most amazing buttery, toasty aroma. They are done when they look uniformly glossy and have darkened just a shade to a deeper golden color. This toasting step is what transforms them from cereal to a donut-like treat.(See the next page below to continue…)