Black Sesame Caramel Cornflakes

Black Sesame Caramel Cornflakes are a perfect blend of sweet, nutty, and crunchy. It is a snack that has the nutty richness of black sesame seeds with the sweet, buttery crunch of caramel-coated cornflakes. They’re so easy to make and if you know me, I always like to put a twist on a classic snack!

Black sesame gives a deep, earthy flavour and adds a nice Asian flair to this treat. When paired with caramel, they create a delightful contrast that’s simply irresistible. Caramel has a way of transforming simple ingredients into something extraordinary. When sugar is melted and browned to perfection, it becomes a rich, buttery coating that makes everything taste better. This snack is seriously so addictive and only 6 ingredients are needed!

If you are from Edmonton, Alberta, this is a great copycat Caramunchies recipe!

Looking for More Treats? Check These Out!

Kabocha Oatmeal Cookies

Vietnamese Cinnamon Puff Pastry Treats

Yuzu Danish

Chocolate Dipped Matcha Coconut Popsicles

What are Black Sesame Caramel Cornflakes?

In this recipe, we’re using a homemade caramel sauce that’s easy to make and coats the cornflakes beautifully, ensuring every bite is a perfect balance of sweet and crunchy. Known for their slightly sweet, nutty flavour, black sesame seeds are then added to the cornflakes. It’s a staple in many Asian cuisines. Black Sesame Caramel Cornflakes are such a crowd pleaser, even my most discerning Mom loves them!

Here’s Why You Will Love Black Sesame Caramel Cornflakes

• Great for any occasion: You can make this tasty treat when you are hosting a dinner party or when you simply just want to satisfy your sweet cravings.
• Your future self will thank you. This recipe makes about 1 cup of caramel that keeps for one month. You can use as much caramel as you need (you use 2 tbsp caramel for every 2 cups of cornflakes), refrigerate the rest and use again to make more caramel cornflakes. That way, you only take out what you need. I use the caramel again in my Caramel Apple Vietnamese Cinnamon Scones.
• No baking is involved. I mean, I love to bake, don’t get me wrong. But with this recipe, all you need to do is measure and stir.
• Delicious: If you are a fan of black sesame and Caramunchies, you’ll love this recipe.
• No fancy equipment needed: All you need are basic kitchen items: one pot, heatproof spatula/wooden spoon, knife, large bowl, measuring spoons and cups.

Equipment and Tools to Make Black Sesame Caramel Cornflakes

Cutting board and knife: To cut butter

Measuring spoons and cups: To measure seasonings and other ingredients

Pot and wooden spoon/heatproof spatula: To create caramel

Large bowl: To mix caramel, black sesame and cornflakes together.

Ingredients

Alright, let’s make our shopping list! To make this recipe, you will need…

Cornflakes: Open a new pack. The fresher, the better.

Sugar, unsalted butter, heavy cream, salt: Simple ingredients to make the best caramel.

Black sesame seeds: I buy toasted black sesame seeds to save me a step.

How to Make Black Sesame Caramel Cornflakes

Ready to make your own batch of Black Sesame Caramel Cornflakes? Here’s a simple recipe that you can whip up in no time.

Prepare the caramel. In a medium sauce pan, heat sugar (avoid using nonstick) over medium heat, stirring constantly with a high heat-resistant silicone spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid, about 5 minutes. Be careful not to burn it.

Stir in butter 1 tbsp at a time until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.

While stirring constantly, pour in the heavy cream slowly. The mixture will rapidly bubble. After you add all the heavy cream, do not stir and allow to boil for 1 minute. It will rise in the pan as it bubbles. 

Remove from heat and add a pinch of salt. Pour into a jar and allow to cool for 10 minutes. Caramel will thicken with time.

Assemble the Black Sesame Caramel Cornflakes. Measure out 2 cups of cornflakes into a large bowl. Pour 2 tbsp of caramel and sprinkle 1/2 tsp black sesame seeds over the cornflakes, stirring gently to coat evenly. Enjoy!

Black Sesame Caramel Cornflakes Options and Substitutions

Want to mix things up with this recipe?

• Use a different type of cereal like bran flakes, or even a mix of your favourite unsweetened cereals. The key is to choose a cereal that has a good surface area for holding the caramel coating.
• For a heartier texture, try using granola.
• For a different nutritional profile and texture, you can use chia seeds or flax seeds. They won’t have the same nutty flavor, but they add a unique crunch and are packed with nutrients.
• Mix in some orange or lemon zest to the caramel cornflakes for a fresh, citrusy twist.
• Add a pinch of five spice for an extra layer of flavour.
• Omit the black sesame seeds and replace with your favourite tea leaves. I made a London Fog version before by putting through Earl Grey tea leaves through the spice blender.

Storage and Reheating Tips

The Black Sesame Caramel Cornflakes stores well at room temperature in an air tight container, in a cool, dry place for up to three days. Protect them from moisture and air, which can make them soggy and stale. Glass jars with tight-fitting lids, plastic containers with snap closures, or resealable plastic bags are all good options.

You will likely have extra caramel to use for the future unless you make a giant batch. After the caramel cools down, pour it into a glass jar. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again. You can freeze the caramel in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using to make more Black Sesame Caramel Cornflakes. You can also drizzle some caramel in my Caramel Apple Vietnamese Cinnamon Scones recipe!

Make Ahead Options

You can make the caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Alternatively, freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

Recipe Tips

Use a medium heavy-duty saucepan. Avoid non-stick.

The mixture will bubble up as you add the butter and cream, so be careful.

If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.

Enjoy them as a standalone snack.

Sprinkle them over yogurt or ice cream for added crunch.

Drizzle some melted chocolate after mixing the cornflakes.

Use them as a topping for desserts like cakes and cupcakes. One time I made a roasted peach vanilla cake, topped with these caramel cornflakes and it was sooooo delish!

Gift a package of them in a pretty jar or bag. Your lucky recipient will thank you!

If you plan to snack on them over a period of time, consider dividing the caramel into smaller portions and freeze. This way, you can take out only what you need.

Frequently Asked Questions

What do Blake Sesame Caramel Cornflakes taste like? Black Sesame Caramel Cornflakes are a perfect blend of sweet, nutty, and crunchy. It is a snack that has the nutty richness of black sesame seeds with the sweet, buttery crunch of caramel-coated cornflakes.

What goes well with Black Sesame Caramel Cornflakes? I like to enjoy them as a standalone snack. You can sprinkle them over yogurt or ice cream or even as a topping for cakes.

What does black sesame taste like? Black sesame gives a deep, earthy flavour and adds a nice Asian flair to this treat. It’s a staple in Chinese dessert.

Hungry for More Asian Dessert Recipes?

Chocolate Dipped Flat Croissant with Matcha

Roasted Pandan Rice Krispies Treats

Salted Egg Yolk Lava Croissant

Caramel Apple Vietnamese Cinnamon Scones

Lastly, if you make my Black Sesame Caramel Cornflakes be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.