Well, since Tom Knapp wants to know and even David Codrea has announced his intention to get on the fried Cheerios bandwagon, this seems a good time to print the recipe.
Actually reprint, since I posted it years and years ago. But despite my Cheerio cheerleading, people continue to find the notion of fried breakfast cereal strange.
Really, though, it’s better than popcorn on a movie night. And probably better for you (well, if you count the fiber and discount the mass application of butter). My mom started making this when I was about six. We always called it “toasted Cheerios,” which sounds tastier. But c’mon. When you put something into a skillet full of butter, you are not “toasting.”
Anyhow, here goes:
9 oz. regular Cheerios (half a standard box)
1/3 of a cup of butter (2/3 of a stick)
Salt to taste
On low-medium heat, melt butter in a skillet until it barely begins to bubble.
Pour in Cheerios, stirring as you go.
Continuously stir until the Cheerios begin to turn golden. Takes only a few minutes. If you see a lot of brown surfaces, you’ve overcooked them.
Salt to taste
Enjoy with your favorite DVD or streaming movie. Eat the leftovers for breakfast (without milk or sugar!)
BTW, all amounts are adjustable. If you’re not as big a butter fan as I am, you may want to start with a smaller amount of that. This is just what I’ve arrived at for my own greasy-salty-crunchy tastes after years of practice.