Sea Salted Brown Butter Crispy Rice Treats
adapted from The Smitten Kitchen Cookbook
8 Tbs (1 stick) unsalted butter
Heaping 1/4 tsp flaky sea salt
10 oz miniature marshmallows
6 cups puffed-rice cereal
Non-stick cooking spray
Spray an 8x8x2 or 9x9x2-inch square cake pan with the non-stick cooking spray, coating completely. Set aside.
In a large pot, melt the butter over medium-low heat until it browns and smells nutty, taking care not to let the milk solids burn.
As soon as the butter smells nutty and takes on an amber brown tone, turn off the heat and sprinkle the salt in the browned butter. Stir briefly to mix well, then add the marshmallows. Stir the mixture until the marshmallows melt.
Add the puffed-rice cereal, stirring quickly to evenly mix everything together. Working quickly, pour the mixture while it is still hot into the prepared cake pan, spreading and pressing gently to fill it evenly. Let it cool, then cut into squares and serve. Store in an air-tight container.
Notes: A 13x9x2 pan also works well, but the treats will be noticeably thinner. I think next time I will also sprinkle just a pinch of sea salt over the top of the treats before they have completely cooled just to enhance that occasional hit of salt.
8 Tbs (1 stick) unsalted butter
Heaping 1/4 tsp flaky sea salt
10 oz miniature marshmallows
6 cups puffed-rice cereal
Non-stick cooking spray
Spray an 8x8x2 or 9x9x2-inch square cake pan with the non-stick cooking spray, coating completely. Set aside.
In a large pot, melt the butter over medium-low heat until it browns and smells nutty, taking care not to let the milk solids burn.
As soon as the butter smells nutty and takes on an amber brown tone, turn off the heat and sprinkle the salt in the browned butter. Stir briefly to mix well, then add the marshmallows. Stir the mixture until the marshmallows melt.
Add the puffed-rice cereal, stirring quickly to evenly mix everything together. Working quickly, pour the mixture while it is still hot into the prepared cake pan, spreading and pressing gently to fill it evenly. Let it cool, then cut into squares and serve. Store in an air-tight container.
Notes: A 13x9x2 pan also works well, but the treats will be noticeably thinner. I think next time I will also sprinkle just a pinch of sea salt over the top of the treats before they have completely cooled just to enhance that occasional hit of salt.
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