These irresistible churro bugles are sure to be your new favorite snack! This sweet and salty treat is effortless to make with only a handful ingredients, plus there’s no deep frying required!
Huge cinnamon sugar fan? Me too! Check out my cinnamon sugar biscuit bites, ritz churro bites, cinnamon roll pretzels, churro popcorn and monkey bread!
Why you’ll love this recipe:
Churros are a treat that typically consists of fried dough rolled in cinnamon sugar- they’re delicious! But if you’re anything like me, you’ll do anything to avoid the mess of frying at home.
Using salty, crunchy bugles is a convenient base for coating in a buttery brown sugar sauce and topping with a sprinkle of cinnamon sugar. The result resembles a crunchy churro treat but with less steps and way more convenience!
Ingredients you’ll need:
- Original Bugles
- Butter
- Brown sugar
- Vanilla extract
- Cinnamon
- Granulated sugar
Churro bugles are made from salty bugles that get coated in a brown sugar toffee sauce, baked to sweet and crunchy perfection, then tossed in cinnamon sugar. Beware, the cinnamon sugar coating is completely addictive and will keep you coming back for more! So good, you’ll want to eat the whole batch yourself!
How to make the best churro bugles:
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- Spread the bugles into an even layer on your prepared baking sheet, then set aside.
- In a saucepan over medium heat, combine butter and brown sugar. Bring to a boil, then continue to boil for 2 minutes, making sure to stir continuously.
- Remove from the heat and pour in the vanilla extract and 1 tsp cinnamon, stirring to combine.
- Pour the caramel toffee mixture over the bugles, mix to coat evenly, then bake for 10 minutes.
- In the meantime, combine granulated sugar and remaining cinnamon.
- Pour the cinnamon sugar on top of the warm bugles, then mix to coat each bugle evenly.
- Let cool completely before storing or enjoying!
Churro bugles make a perfect sweet and salty snack! Bugles have always been a favorite of mine and when they’re coated in a brown sugar sauce and cinnamon sugar, it’s game over! With just 6 ingredients and less than 30 minutes, you’ll be on your way to enjoying this crunchy, completely addicting treat in no time!
One of my favorite things about using bugles for this recipe is how their horn shapes allow the sweet and sticky toffee sauce inside of each bugle! These are loaded with comforting brown sugar flavor in every bite. Perfect for anytime snacking, holiday gifting or tailgating!
My top tips:
- BUGLES: If you can’t find the family size bag of bugles, you’ll need to grab two of the 7.5 oz bags! Another good option if you don’t have bugles here would be Fritos.
- TOFFEE MIXTURE: Avoid cooking the brown sugar sauce for too long! Boiling it for exactly 2 minutes is what will give the bugles a perfectly crisp, yet slightly chewy exterior. It’s also important to stir this mixture continuously to prevent any burning!
- COATING IN TOFFEE: You may find it tough to toss the bugles in the hot butter and brown sugar sauce without crushing them but remember this doesn’t have to be perfect! Just be sure each bugle is lightly coated. The more evenly your pour on the toffee sauce, the easier this step will be! I like using a rubber spatula here.
- BAKING: I like giving the toffee coated bugles and quick mix when they come out of the oven after baking, before sprinkling on the cinnamon sugar. This just ensures the toffee has evenly coated all the bugles and makes sure the cinnamon sugar will have something to stick to.
- CINNAMON SUGAR: Sprinkle the bugles with cinnamon sugar right when they come out of the oven so that the sugar sticks to the coating on the bugles. It’s important to do this before the toffee coating has hardened and set. You’ll want to mix them around to coat both sides of the bugles.
- STORING: I recommend storing these churro bugles in an airtight container or Ziploc bag at room temperature for the best crunchy texture. Transferring to the fridge or freezer may make them soggy. Let them cool completely before storing, and they will stay crisp for weeks!
The first time I made these churro bugles, they were gone in minutes! If you have family and friends that go nuts over sweet and salty combinations, you may want to double this recipe because it goes FAST!
Looking for more sweet and salty snacks? Try these out!
- Cookie Dough Pretzel Bites
- Cookies and Cream Popcorn
- Caramel Candied Cheetos
- Homemade Payday Bites
- Marshmallow Caramel Popcorn
- Cheez-It Butterfinger Bites
- Banoffee Bites
- Potato Chip Candy Clusters
Churro Bugles
Ingredients
- 1 (14.5 oz) bag original bugles about 11 cups
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 1 tsp vanilla extract
- 3 1/2 tsp cinnamon
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- Spread the bugles into an even layer on your prepared baking sheet, then set aside.
- In a saucepan over medium heat, combine butter and brown sugar. Bring to a boil, then continue to boil for 2 minutes, making sure to stir continuously.
- Remove from the heat and pour in the vanilla extract and 1 tsp cinnamon, stirring to combine.
- Pour the caramel toffee mixture over the bugles, mix to coat evenly, then bake for 10 minutes.
- In the meantime, combine granulated sugar and remaining 2 1/2 tsp cinnamon.
- Pour the cinnamon sugar on top of the warm bugles, then mix to coat each bugle evenly.
- Let cool completely before storing or enjoying!
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Is the brown sugar light or dark, packed or unpacked?