Brown butter. Two words which strike fear in the minds and on the waistlines of much slimmer women.
For me, it is a siren call, greater than chocolate or even vanilla-bean-anything. The moment I see it listed in a recipe, I have to make it. And it almost nearly never disappoints.
So it is with this recipe. It takes not quite five ingredients and barely five minutes to put together. Of course, you can add a little more love by making your own marshmallows, but sometimes there just aren’t enough hours in the day to manufacture your own highly processed food. Besides, why not enjoy everything in moderation, with occasional immodest amounts of..
Brown butter – crispy rice treats :
(based on a recipe from Flour by Joanne Chang)
1 cup/2 sticks/228g unsalted butter
1/2 vanilla bean, split lengthwise
1/2 teaspoon kosher salt
9 cups/240g crispy rice cereal
Butter a 9-by-13-inch baking pan, coat it with nonstick cooking spray or line it with parchment paper.
In a large saucepan, melt the butter over low heat. As the butter melts, use the tip of a knife to scrape the seeds from the vanilla bean directly into the butter.
Once the butter has melted, it will start to bubble and crackle. As soon as the bubbling subsides, after about 5 minutes, the butter will be fully browned. Add the marshmallows and salt and stir constantly over low heat until the marshmallows are completely melted and the vanilla seeds are evenly distributed. [Note : I deviated from the recipe here, straining the butter into a new pan to get rid of the solids, before adding the marshmallows]
Remove the pan from the heat, add the cereal, and mix well with a wooden spoon to coat evenly. Turn the mixture into the prepared pan and pat into an even layer. Let cool for about 1 hour, or to room temperature, then cut into 12 pieces.
These treats can be stored in an airtight container at room temperature for up to 2 days.