In a large saucepan over medium heat, add water, milk, butter, and sugar. Bring to a boil, add vanilla. Remove from heat, then add flour and salt. Stir until thickened with a wooden spoon (about 30 seconds).
Return to heat and cook for an additional 2 minutes, stirring constantly. When dough forms a smooth ball remove from heat and allow to cool for about 10 minutes.
With a hand mixer, beat in eggs one at a time until incorporated.
Fill a piping bag fitted with a large star tip and set aside.
In a large pot, heat 2” of oil to 375 degrees. Then begin piping strips of dough cutting with a scissor in desired lengths into the hot oil. Do not overcrowd. Fry until golden and transfer to a paper towel.
Toss with the Cinnamon Toast Crunch Seasoning, plate and enjoy.
