Salted Honey Cornflake Ice Cream Topping

Born from the internet’s love of sweet-salty crunch, this salted honey cornflake topping turns cereal into sundae gold. Warm honey-butter clings to cornflakes and toasted almonds, finished with a snow of flaky sea salt.

Serves 6 · 10 min prep · 5 min cook

Estimate for one serving

• 210 cal
• 3g protein
• 28g carbs
• 10g fat
• 2g fiber

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Ingredients

• 4 tbsp unsalted butter
• 1/3 cup honey
• 2 tbsp light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 cups cornflakes cereal
• 1/2 cup toasted sliced almonds
• 1/4 tsp flaky sea salt

Instructions

1. 1Line a baking sheet with parchment paper and set aside. In a large deep skillet melt the butter over medium heat.
2. 2Stir in honey, brown sugar, vanilla, and kosher salt. Bring the mixture to a gentle bubble and cook, stirring constantly, for 2 minutes until slightly thickened and fragrant.
3. 3Remove the skillet from heat. Immediately add the cornflakes and toasted almonds, folding gently with a heatproof spatula until every flake is evenly coated in the honey mixture.
4. 4Spread the coated cereal in a single layer on the prepared parchment. While still warm, sprinkle with flaky sea salt.
5. 5Let the mixture cool completely at room temperature, about 20–25 minutes; it will crisp up as it cools. Once cool, break into irregular clusters with your hands.
6. 6Store the clusters in an airtight container at room temperature up to 5 days. To serve, spoon generously over vanilla, chocolate, or coffee ice cream.
7. 7For a warm sundae variation, briefly rewarm a portion of the clusters in a 300°F oven for 4 minutes so the honey softens slightly before spooning over ice cream.
8. 8Finish each sundae with an extra drizzle of honey or a pinch more flaky salt if desired.