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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.
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 my wife 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.
Also try my spicy oyster crackers.
- 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.
Nutritional values are approximate.