Snap. Crackle. Pop. Sweet. Salty.
What I love about rice krispies is that they are simple, easy, fast, naturally gluten-free and versatile. There is no baking involved. No oven. No waiting. And you can serve them for any occasion just by modifying the color via food coloring drops and molding into different shapes. Valentines day? Put a few drops of red food coloring in and mold it into the shape of a heart. Halloween? Add some orange food coloring and shape it into a pumpkin.
What I love about this recipe specifically is that taste is a little more dynamic than the standard recipe and you can still incorporate all the modifications above for your occasion.
The most difficult part of this recipe is deciding if “Caramel” is pronounced “Car – a- mel” or “Car- mel”. JK, we all know the proper way to pronounce it ……
Anyways, I’d also recommend using this flaky sea salt: The flaky texture gives a more even balance of sweet and salty on your palette
Photo Credit : Alex Mirchuk
Salted Caramel Krispies
Ingredients
- 1 bag of large marshmellows
- 6 cups of rice krispies
- 1 TBSP light corn syrup
- ½ cup dark brown sugar
- 1 stick butter
- ¼ cup heavy whipping cream
- 1 tsp sea salt
Instructions
- Melt one stick of butter in a small sauce pan on medium heat. Once melted, add in light corn syrup, dark brown sugar, and heavy whipping cream, stir continuously until mixture becomes thick and the consistency of syrup. About 5 mins. Remove from heat.
- Then add in salt and marshmallows, stir until marshmallows dissolve completely.
- In a large mixing bowl, pour in rice krispies and gradually add in the marshmallow mixture. Stir until evenly incorporated into the rice krispies.
- Pour combined mixture into a parchment lined baking pan. Press down rice krispies to evenly distribute. Let it cool.
- Once cooled. Lift rice krispies out of the mold, cut and serve. Garnish with more sea salt and caramel sauce.
