These mini churros will disappear as soon as you make them. They taste just like the churros I remember getting from street vendors as a kid living in Peru. I used to hope that there’d be a churro cart at my school bus stop when I got out of school each day. The carts had little gas-fired deep fryers on them. The vendor would squeeze out the batter into the hot oil, and in minutes (and after a sprinkling of cinnamon sugar) you had a hot treat that you could not stop eating.
This version is even easier and no deep frying is required. But the flavor is the same and oh, how good they are!
If you follow this blog you know I like a little kick in everything, even my snacks. So I was tempted to add just a bit of cayenne to the sugar mixture. But since I made these treats for Anita to share with her co-workers, I resisted the temptation. I doubt I’ll be as strong the next time I make them, which will be very, very soon.
Mini Churros
Ingredients
- 1 12 ounce oyster crackers a little over 5 cups
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar packed
- 2 ½ teaspoons cinnamon divided
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350 F.
- Line a large baking pan with foil. Add the crackers and spread them out evenly.
- Melt butter in a medium saucepan. Stir in the brown sugar and stir until dissolved. Bring to a boil, stirring constantly, and let boil for 2 minutes.
- Remove pan from heat and stir in 1 1/2 teaspoons of cinnamon and all of the vanilla.
- Carefully pour mixture over the crackers.
- Using a spatula, gently toss and stir the crackers to get them coated completely.
- Place in the oven and bake for 10 minutes.
- Stir together the remaining 1 teaspoon of cinnamon, the sugar and salt.
- When the crackers are done baking sprinkle them generously with the sugar mixture.
- Let cool completely then break the crackers apart (some will stick together).
- Store in an airtight container for up to a week.
Nutrition
Nutritional values are approximate.