Photo by Romulo Yanes
By Kemp Minifie, Gourmet Live
It's a funny thing about cinnamon toast. Mention it to co-workers and friends and they go into a reverie about eating it as kids. But ask them how they make it, and they're suddenly flummoxed. That's why we spelled out two ways to approach it in "A Toast to Toast" in the latest Gourmet Comfort Special Edition, available now at newsstands and retailers nationwide. But there are even more variations:
Simplest: Toast bread, spread with butter, then sprinkle with cinnamon sugar. Our ratio (2 tablespoons sugar to ¼ teaspoon cinnamon) is on the mild side. Feel free to increase the cinnamon to your taste.
Caramel Crunch: Lightly toast bread in toaster, then spread with butter and sprinkle generously with cinnamon sugar. Slide toast onto a baking sheet and broil until bubbling and caramelized.
Related: 10 Favorite February Recipes from Gourmet
Crun-Chewy: Skip toasting the bread. Spread well with butter, sprinkle generously with cinnamon sugar, then broil, sugared side only, until bubbling and caramelized. For the best flavor, make sure the butter and sugar get golden brown.
Cinnamon Soldiers: Cut away crusts from thick bread slices, then cut bread into thick strips (soldiers). Roll in melted butter, then coat in cinnamon sugar, and bake on a parchment-lined baking sheet in a 350°F. oven until golden brown and bubbling, 10 to 15 minutes.
Tortilla Cinnamon Crisps: Brush both sides of flour tortillas with melted butter, then sprinkle top sides with cinnamon sugar and a pinch of salt. Bake on a baking sheet in a 500°F. oven until golden and puffed, 4 to 5 minutes.
How do you like to make it?
More from Gourmet Live:
15 Perfect Pasta Dishes
How to Cook Winter Vegetables
Chocolate Desserts to Bake This Month
The Best Sandwiches Across the Globe
Photo by Romulo Yanes
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My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an