Making a Snack With Just Two Ingredients

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Hey, vegan lovers! You’re probably curious about today’s snack—using just two ingredients, you’ll end up with something truly unique. Yep, it’s a creation made with corn vermicelli, inspired by a snack my sibling whipped up at home a while back. They were hungry and decided to fry the vermicelli into a crispy snack.

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Crispy Caramel Corn Vermicelli

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Caramel corn vermicelli is a snack made by frying the vermicelli until crispy and then tossing it in caramel. This treat is sweet and has a crunchy texture. The sweetness of the caramel combined with the crispiness of the fried vermicelli makes for a truly unique snack.

You don’t need many ingredients—just two can produce this delicious treat—but of course, using only two ingredients doesn’t mean it’s quick to make. In my opinion, the process of stirring the caramel takes quite a long time.

Curious about the preparation steps? Let’s go through them step by step.

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Ingredients Needed

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2 packets of corn vermicelli
100 grams of granulated sugar

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Instructions

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First, I crush the rice vermicelli in a plastic bag using a pestle to break it up further. However, if you don’t crush it, that’s fine too, because the vermicelli will still expand after frying.

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Next, I heat oil in a frying pan over medium heat and fry the vermicelli. Fry the vermicelli when the oil is really hot—it will puff up and fill the pan.

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Don’t forget to let the vermicelli cool completely, and drain it in a container lined with paper towels so the oil is absorbed.

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Next, in a fairly large pan, I make the caramel. Cook it until it melts, then add just a little hot water—about 100 ml—stir again, and cook until it thickens completely; you’ll usually know it’s ready when it clings to the back of a spoon or when bubbles form.

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Add the fried corn vermicelli, stir until evenly coated, then spread it out in a baking pan. While it’s still hot, press it down slightly—I use a glass. Then, while it’s still warm, cut it into small pieces so it’s easier to enjoy.

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Result

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Look at the result—it’s so beautiful! I really love it; it turned out exactly as I expected. However, it’s still a bit too sweet for my taste, so I shouldn’t eat too much of this cake. Even so, while I’m enjoying it, I just keep wanting more and more. This cake is sweet, so it’s perfect for a casual coffee break—I think it would be absolutely delightful with a cup of black coffee in the park.

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The texture is quite crispy, and the caramel flavor really comes through. This cake can be stored for a long time in an airtight jar and can also be served to guests at special occasions. Similar to kipang—a snack made from rice—I think this could be a great substitute for that treat.

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