Cinnamon Cereal Toffee Crunch

Cinnamon Cereal Toffee Crunch 4 cups of cinnamon cereal (such as Chex) 1 cup white sugar 1 cup salted butter 1 teaspoon vanilla extract 1/2 cup M&Ms candies (optional) Measure out the cereal. Pour in a large bowl, set aside. Melt butter in a heavy saucepan over medium heat. Add sugar. Stir constantly for 6-8 minutes until the color is light brown (like a paper bag). If using a candy thermometer the temperature should reach about 298°F. The mixture may look curdled or separated- that's okay. You are looking for a light brown caramel color. Immediately remove from heat and slowly add vanilla- being careful to avoid any splatters to your skin. Stir for a few more seconds, and pour over the cereal. Stir the toffee to coat the cereal as best you can then spread the mixture onto your prepared baking sheet to cool. Add M&Ms if desired. Store in airtight container for up to 1 week. NOTES: A candy thermometer is helpful, but not completely necessary; I've made it both ways. Just be sure to stir constantly for 6-8 minutes over medium heat (a wooden spoon or silicone coated whisk is best). Remove from heat once the color reaches caramel brown (light brown like a paper bag). Even if it looks separated it should be fine once you remove it from the heat and stir in the vanilla. Be sure that is doesn't smell burnt.