My mom didn't purchase it often (since it's basically a box filled with sugar), but when she did, my brother and I would tear through it in a couple days, filling ourselves generous bowls for breakfast, snacks, and dessert.
It's been years--possibly even a decade--since I've tasted the cereal, but it suddenly popped back into my head while I was researching an article about different ways to use tortillas.
The corn have a bit more of a "tortilla chip" taste to them, while the flour are more neutral and closest in flavor to the original cereal. Of the two, I prefer flour, but corn is a great option to keep it gluten-free. My FAVORITE version uses half-corn/half-flour tortillas. If you can find those, definitely give them a shot as they combine the best of both worlds. (My favorite brand for these is La Tortilla.)
And you can control the amount of sugar you add, or even play around with the spices. I bet a touch of cardamom or ginger would be a fun twist!
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Cinnamon Tortilla Crunch Cereal
Makes 4 1/2-cup servings
16 small round tortillas (works with both flour or corn)
6 tablespoons salted butter, melted
1 teaspoon vanilla extract
1/3 cup granulated white sugar
1 tablespoon ground cinnamon (add more or less depending on how strong a cinnamon flavor you'd like!)
1/4 teaspoon kosher salt
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
Stack the tortillas and use a knife to cut into small 3/4" squares. Place in a large bowl and pour in the butter and vanilla. Toss to coat well, then divide onto the baking sheets and spread out evenly into a single layer.
Bake 7-10 minutes, then toss and bake 5-10 more minutes, or until all the pieces are toasted and golden. (Keep an eye on them as they can burn--thinner corn tortillas will cook in less time than thicker flour ones--adjust your timing accordingly!) And note that they'll crisp up a bit as they cool so don't worry if they're still a tiny bit soft when they come out of the oven.
While the tortillas bake, whisk together sugar, cinnamon, and salt in a large bowl.
Remove the hot toasted tortillas from the oven and immediately toss into the sugar mixture. Toss to coat evenly, then spread out on the baking sheet and let cool completely.
Serve with milk or on its own as a snack. Leftovers can be stored in a sealed container at room temperature. Best within 3 days.
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