An interesting combo of sweet and spicy makes these easy no-bake squares a big hit. Cayenne will give them a kick of heat, but you can use the chili powder option if you prefer a milder flavour. You can use Homemade Condensed Milk or store-bought condensed milk in these.

Makes 16 squares

PREP TIME: 15 minutes
COOKING TIME: about 10 minutes
COOLING TIME: about 40 minutes

INGREDIENTS

• 2 cups salted toasted corn kernels
• 10 cups sweet popped corn cereal (one 11 oz/320 g pkg)
• ¼ cup unsalted butter, softened
• ⅔ cup golden corn syrup
• ½ cup sweetened condensed milk
• ⅓ cup golden yellow sugar
• ¼ cup granulated sugar
• 1 tsp fine sea salt
• ¼ tsp cayenne or chili powder (see sidebar)
• 2 Tbsp finely grated lime zest (about 4 limes)
• 2 Tbsp freshly squeezed lime juice (about 1 lime)
• 2 tsp vanilla extract
• Additional finely grated lime zest for garnish

INSTRUCTIONS

1. Grease an 8-inch square baking pan. Line the base and sides of the pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the squares from the pan.)
2. In a food processor fitted with the steel blade, pulse the corn kernels several times until they’re coarsely chopped and no whole kernels remain.
3. Lightly grease a large bowl. Place the corn kernels and the corn cereal in the bowl. Toss to combine. Set aside.
4. In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally to scrape the milk solids from the bottom of the saucepan, until the butter is fragrant, nutty and golden brown. Do not let the butter burn.
5. Add the corn syrup, condensed milk, both sugars, the salt and cayenne to the butter. Bring to a boil, stirring constantly, until the mixture thickens and is nutty brown, about 5 minutes.
6. Remove from the heat. Carefully (the mixture may spatter) stir in the lime zest and juice and the vanilla extract.
7. Pour the butter mixture over the cereal mixture and quickly stir to combine. Immediately scrape the cereal mixture into the prepared pan, pressing down gently but evenly with a greased spatula.
8. Sprinkle with additional lime zest. Let cool completely, about 40 minutes.
9. Using the parchment paper overhang, lift the squares from the pan to a cutting board. With a serrated knife, cut it into 16 squares. (The squares can be stored in an airtight container at room temperature for up to 1 week.)

CHANGE IT UP:

• Replace the cayenne or chili powder with ground cinnamon or freshly grated nutmeg. Or, replace the toasted corn kernels with salted peanuts