Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.

Pour the Honeycomb cereal into a large mixing bowl. You’ll want a bowl big enough to comfortably toss the cereal with the coating later.

In a medium saucepan over medium heat, combine the brown sugar, butter, and corn syrup. Stir continuously until the butter is melted and the mixture begins to bubble. Allow it to boil gently for 1 full minute to thicken slightly and deepen the flavor.

Remove the saucepan from the heat. Stir in the vanilla extract and baking soda. The mixture will foam and expand as the baking soda reacts—it’s completely normal and helps create a light texture that coats the cereal evenly.

Pour the hot caramel over the cereal. Using a wooden spoon or spatula, carefully toss the cereal until every piece is coated. This step is easier when the caramel is still hot and fluid, so work quickly but gently to avoid crushing the cereal.

In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture over the coated cereal and toss again until every piece is evenly dusted. This final layer is what gives the snacks that true churro flavor.

Spread the cereal evenly across the prepared baking sheet. Bake for 8 minutes, stirring halfway through to ensure the coating sets evenly and everything crisps up just right.

Remove the baking sheet from the oven and let the cereal cool completely. It will continue to crisp up as it cools. Once fully cooled, break into bite-sized clusters and store in an airtight container for up to 1 week.