CHURRO TOFFEE BUGLES

Prepare the Bugles:

1. Place the Bugles in a large mixing bowl and set aside.

Make the Toffee Sauce:

1. In a medium saucepan, melt the unsalted butter over medium heat.
2. Add the brown sugar and stir until the mixture is smooth and begins to bubble.
3. Remove the saucepan from the heat and stir in the vanilla extract and ½ teaspoon of ground cinnamon.

Coat the Bugles:

1. Pour the hot toffee sauce over the Bugles in the mixing bowl.
2. Gently toss the Bugles to coat them evenly with the sauce.

Prepare the Coating:

1. In a small bowl, combine the granulated sugar and ½ teaspoon of ground cinnamon.

Coat the Bugles with Cinnamon-Sugar:

1. While the Bugles are still warm and sticky, sprinkle the cinnamon-sugar mixture over them.
2. Toss the Bugles to ensure they are evenly coated.

Cool and Serve:

1. Spread the coated Bugles out on a baking sheet lined with parchment paper.
2. Allow them to cool completely before serving.