BROWN BUTTER SEA SALT RICE KRISPIES
Ingredients
- 6 CUPS RICE KRISPIES 200 G
- 10 OZ MARSHMALLOWS
- 1 TABLESPOON VANILLA BEAN PASTE OR 1/2 TABLESPOON VANILLA ESSENCE
- 1/2 TEASPOON CHUNKY SEA SALT
- 1 STICK UNSALTED BUTTER 113 G
Instructions
- MELT BUTTER IN A LARGE POT OR DUTCH OVEN OVER LOW-MEDIUM HEAT. IT WILL START TO BUBBLE AND FOAM AS IT CONTINUES HEATING.
- STIR CONSTANTLY AND KEEP STIRRING UNTIL IT STARTS TOASTING. YOU WILL BEGIN TO SEE TINY SPECKS OF BROWN AT THE BOTTOM THAT WILL TURN THE COLOR OF THE BUTTER GOLDEN BROWN.
- BEFORE IT GETS DARK BROWN, TURN OFF THE HEAT. TOSS IN MARSHMALLOWS AND MIX WITH A WOODEN SPOON UNTIL COMPLETELY MELTED. IF THEY'RE NOT MELTING ALL THE WAY, TURN HEAT ON LOW TO HELP. ONCE MELTED TURN OFF.
- ADD IN VANILLA BEAN PASTE AND MIX. REMOVE FROM HEAT AND TOSS IN RICE KRISPIES AND SEA SALT. KEEP MIXING UNTIL COMBINED BUT TRY NOT TO SMOOSH IT.
- WORKING QUICKLY TRANSFER TO A GREASED 8X8 PAN.
- SPRAY FINGERS AND SPOON WITH COOKING SPRAY, PUSH DOWN SLIGHTLY AND CREATE A FLAT TOP. GARNISH WITH A TINY BIT MORE SEA SALT FLAKES.
- CUT INTO 6 PIECES ONCE COOL.