I don’t have pictures for these, but what more do you need to hear?
It wasn’t long ago that I came across my first recipe for “brown butter”, and I’m now hooked. Essentially you just melt butter in a saucepan, and cook it until it becomes brown and nutty. I’m always shocked at how different it makes things taste; it’s a whole new world! There are not many desserts that I can’t stay out of, but these babies are on the list. I think every single time I walked by, I ate one. So make them, pronto!
4 oz unsalted butter, plus extra for the pan
10 oz marshmallows
Heaping 1/4 tsp coarse sea salt
6 c Rice Krispies cereal
Note: I used an entire big box of cereal, and about 20 oz (I wasn’t measuring) marshmallows, and they came out perfect in a 9×13 pan
Butter (or coat with non-stick spray) an 8 inch, or 9×13 pan, depending on if you’re following the recipe or not
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The 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.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.