Cornflake Walnut Crumb Topper – Makes about 1 cup
1 c. cornflakes- Pampa brand is animal-free and has a great crisp
1/4 c. walnut pieces
1/4-1/2 t. salt
black pepper grind to taste
1/2 t. garlic powder
1/2 t. dry mustard
1/2 t. dried basil
1/2 t. granulated sugar
1 T. extra virgin olive oil
1- Combine all ingredients, except oil, in food processor – I use a small processor for this. Process till mealy. If the larger one doesn’t work, then double the recipe.
2- Add oil. Process till crumbly. It takes a couple minutes. When the cornflakes darken and become teeny beads they are done.
- These Pampa cornflakes maintain their crispy element when processed. It’s only when they are wet that they soften.
3- Transfer to covered container and refrigerate till ready to use.
4- To use: microwave few seconds or pan-fry on low heat in nonstick skillet. Salt lightly if needed.
5- Then top whatever savory dish you’re topping. I used it the first time with MACARONI @ THE RITZ. A perfect match.