Ingredients
4 tablespoons unsalted butter
1 tablespoon pure maple syrup
2 teaspoons apple-cider vinegar
1 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon cayenne pepper
2 tablespoons fresh rosemary leaves
6 cups puffed-corn cereal, such as Kix
Preparation
Preheat oven to 275°F. Combine butter, maple syrup, vinegar, salt, and cayenne in a large saucepan. Bring to a boil, stirring, until butter has melted and mixture is combined; remove from heat.
Stir in rosemary and cereal. Spread onto a parchment-lined rimmed baking sheet and bake, stirring occasionally, until crisp and golden, 30 to 40 minutes. Let cool completely. Store in an airtight container at room temperature up to 1 week.
