Add the sliced salted butter to a large skillet and place over medium heat.
Let the butter melt slowly, stirring occasionally. You want it fully melted and foamy but not browned.
Turn the heat slightly down if it starts to brown too fast, then stir in the vanilla extract. Blooming the vanilla in the warm butter releases its aroma and infuses the fat with flavor.
Toast the Cheerios
Pour the 4 cups of Cheerios into the skillet. Toss to coat them thoroughly in the vanilla butter.
Cook over medium heat for about 3–5 minutes, stirring constantly. You’re aiming for a light, even toast—Cheerios should smell nutty and feel a bit crisper but not look dark or scorched.
Coat with cinnamon-sugar
Reduce the heat to low.
Sprinkle in the cinnamon‑sugar mixture gradually, tossing the cereal continuously as you go. Adding it in stages helps it cling to each piece instead of forming sticky clumps in one spot.
Keep stirring for another minute or so, just until all the sugar mixture is on the cereal and the Cheerios look evenly coated and glossy.
Cool for maximum crunch
Immediately spread the hot coated Cheerios in a single layer on a parchment‑lined baking sheet or large tray.
Let them cool completely at room temperature. As they cool, the butter‑sugar mixture sets and turns snappy. Skipping this step leads to soft, sticky Cheerios that clump together.
Once cool, break up any clusters and transfer to a serving bowl. Continue to the next page to reveal more tips and tricks
