Wednesday, November 11

salted brown butter crispies


seriously y'all. if you haven't already made these crispies from deb's recipe, it would be best to stop off for a bag of staypuft and some fresh sweet-cream butter on the way home. they were, quite literally, the only thing I ::air quotes:: cooked last week, and we've since made a second batch (to generously share, since b and I polished off the first pan with very little assistance). what else were we supposed to do with the rest of the box of cereal?

half of the second batch, we drizzled with chocolate. I liked it, but b thought the chocolate distracted from the nutty, vanilla tinged flavor. perhaps next time a milder chocolate would be more complimentary than the fruity 63% chips in the cupboard.

the only addition to the stock original is a thimble-full of salt, and a minute or two added to cook time. oh yeah. and about twice the butter. they come together remarkably quickly, since the mallows melt so easily in the hot butter. there's almost no need for heat once the butter is ready. also, if uncoated parchment is available, use it to press the gooey mass into form. waxed parchment stuck fast to the surface, and silicon spatulas don't create quite the same perfectly uniform surface as pressing with fingers. but if messy hands make you squidgy, go for the spatula.

b, who's no fan of marshmallows (except the crunchy ones shaped like pink hearts, yellow moons, green clover...) and is generally ambivalent to regular crispies seemed pleased, mumbling, "(crunch crunch crunch) what's in these? ::inspecting the specks of browned butter:: they're good! (crunch crunch)"




salted brown butter rice crispie treats
ripped off from smitten kitchen
makes 16 2-inch squares

4 oz (1/4 pound or 1 stick) unsalted butter
1 10 oz bag marshmallows
heaping 1/4 tsp coarse sea salt6 c. rice krispies cereal (about half a 12-ounce box)

butter (hack off a small corner of the stick before it goes in the pot) an 8-inch square cake pan with 2-inch sides.

in large pot (or smaller pot with light-colored bottom), melt butter over medium-low heat. it will melt, then foam, then turn clear golden and finally start to brown and smell nutty. stir frequently, scraping up any bits from the bottom. do *not* walk away from the pot, or that moment is the one it will turn and then burn. the difference between perfection and starting over is about ten seconds.

as soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth and as much of the butter as possible is incorporated.

remove pot from stove and stir in the salt and cereal (tossed together in a large bowl). quickly spread into prepared pan and smoosh into shape.

cool, and cut into squares.





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