Once we left, I was on a mission to make a copycat recipe because it’s SO GOOD. It’s really shocking how easy this popcorn is to make. It’s a little time consuming, but so worth the wait because the slight crunch/slight chewiness is awesome.
Also, I recommend you either a) make your own cheesy popcorn or b) buy some cheddar popcorn to add to mix in with this because the sweet and salty mix of Garrett’s caramel corn is so addicting. I bought these the other day just because I was craving that cheddar/caramel mixture so much after trying Garret’s:
My friend’s uncle drives a cereal truck, so anytime he gets cereal, everyone I live with gets it, too.
This time, we got Rice Krispies, so I wanted to do something creative with them. (Don’t worry, I’ve also made rice krispie treats twice now.)
I found a recipe for Rice Krispie Chocolate Chip Cookies, used it, and took it to another level. They turned out really good. I wasn’t sure what to expect, but they tasted like brownies covered with crunchy chocolate chip cookies. Weird, huh? ;) My brains not doing so well with descriptions right now, I think it’s because I just finished FINALS!! Yay!!!
When I was little, my elementary school was right around the corner from my house. My neighbor and I would walk home from school every day and eat an after school snack. 7 out of 10 times Rice Krispie Treats would be involved.
Now, as an “adult” (according to society at least), Rice Krispies are a comforting snack for me because of my childhood memories. Thanks to Deb, I can make Salted Brown Butter Rice Krispie Treats and feel like I’m playing my adult role… since brown butter is sophisticated and all. And only adults add salt to stuff because they we like to have high cholesterol and hypertension.
If you’re still a kid at heart, these still taste de-freakin’-licious! I like the hint of salt blended with the sweetness of the marshmallows and you can even taste the nuttiness of the brown butter. Perfect snack for kids and adults!
What was your after school snack?
Salted Brown Butter Rice Krispie Treats Smitten Kitchen Makes 16 2-inch squares or 32 1- x 2-inch small bars
Ingredients: 4 ounces (1 stick) unsalted butter 1 10-ounce bag marshmallows Heaping 1/4 teaspoon coarse sea salt 6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
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.
P.S. Check out Karly. She’s featured in a book! How cool is that?