Today I want to cover another ingredient you can use in a lot of baking recipes. It’s something I don’t typically keep on hand, so when I wanted to make something that called for it, I figured; why not make it myself first?
It’s cinnamon baking chips!
As it turns out, making “nuggets of cinnamon-sugar for use in baking” isn’t difficult at all, and you probably have all the ingredients you need on hand already. I know I did.
All you need is:
- Cinnamon, of course.
- Sugar, of course.
- Corn syrup, for another kind of sweetness and stickiness.
- Coconut oil (or shortening) for a shelf-stable fat.
- Vanilla extract for that depth of flavor.
The end result is a slightly chewy, slightly crunchy candy-like substance that you can use in all sorts of other recipes. It tastes quite strongly of cinnamon, with just enough sweetness to keep it from burning, and it melds perfectly with baked goods.
Here’s how to make a batch of your very own, satisfy your future recipes, and make your kitchen smell delicious.
Cinnamon Baking Chips
Equipment
- Mixing Bowl
- Parchment Paper
- Baking Sheet
- Knife Or pizza cutter
Ingredients
- ⅔ Cup White Sugar
- 2 Tbsp Corn Syrup
- 2 Tbsp Coconut Oil Or Shortening
- 3 Tbsp Cinnamon
- ¼ Tsp Vanilla Extract
Instructions
- Preheat your oven to 250℉. Line your baking sheet with parchment paper.
- In a mixing bowl, mix all the ingredients together until well combined. It should be a crumbly mixture. I used a fork.⅔ Cup White Sugar, 2 Tbsp Corn Syrup, 2 Tbsp Coconut Oil, 3 Tbsp Cinnamon, ¼ Tsp Vanilla Extract
- Flatten the mixture into a sheet on your parchment paper, about ¼ inch thick. It doesn't need to be perfect since you're crumbling it later.
- Bake for 25-30 minutes. You want it to be melted and slightly bubbly, but don't let it go until it burns.
- Let the baked sheet cool fully, then cut or break it into small pieces. I used a pizza cutter, but a pastry cutter or knife will also work fine. Transfer the cut bits into a bowl or tupperware and store in the fridge until you want to use the chips.