Thursday, March 21, 2013

Browned Butter Crispy Rice Treat

Since I'm supposed to be eating healthily (hee hee!) I decided to post this recipe for

Browned Butter Crispy Rice Treats with Pinenuts

6 TBS salted butter 
butter or nonstick cooking spray for your 8x 8" square metal or glass pan
6 cups crispy rice cereal
10 oz marshmallows (this is about 40 regular marshmallows or a bag of mini marshmallows)
1/2  -  1 cup pinenuts, to your taste

Rice Krispie treats are delicious done the standard way, but I decided to brown the butter first and add pinenuts. I'm a pinenut fiend. First, toast up the pinenuts in a single layer in a 350 degree oven for around 5-7 minutes. Check often and be careful not to over-do... you just want to release their nutty toasted flavor! 

You want to double the butter amount from the normal 3 TBS the classic recipe calls for, because the butter will reduce as you cook it. 

Cook butter over medium heat, stirring constantly till the butter begins to bubble, foam and brown. Be very careful not to burn it. Once the butter is brown and smells delicious, turn the heat off and add your marshmallows and stir quickly to mix. You can melt this mixture on low if there's not quite enough heat to melt it. Again, take care not to burn the mixture.

Add your crispy rice cereal and your toasted pinenuts and mix... you will need to work quickly! Spread the warm mixture evenly into a 8x8 square pan that you have buttered or sprayed with cooking spray and press gently to firm it up and smooth the top. Let cool and enjoy! These are unbelievably good!

(To fancy them up, I cut them into even squares and wrapped each square individually in waxed paper, then tied each with a twill ribbon and gave them to my co-workers as a little holiday treat.)

xo  Dani Wendybrowne

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