Caramelized Rice Krispies
Author Notes: I wouldn’t dare call into question the greatness of the Rice Krispies Treat (I’m not trying to get panned in the comments section). But sometimes—do I venture (…more) —Sarah Jampel
Makes about 1 quart
- 1/2cup (100 grams) sugar
- 3tablespoons water
- 2cups (53 grams) Rice Krispies or Cocoa Krispies
- Line a baking sheet with parchment paper or a Silicone mat. Have an offset spatula, a pastry brush, a bowl of cold water, and a heatproof spatula or wooden spoon at the ready.
- Sprinkle the sugar over the bottom or a (preferably nonstick) saucepan or a wide skillet—you want enough room to stir comfortably Moisten the sugar with the 3 tablespoons of water. Turn the heat to medium-high and bring the sugar to a boil, washing down any splatters on the side of the pan with the pastry brush dipped in cold water.
- When you notice the sugar turning color, remove the pan from the heat and immediately add the Rice Krispies.
- Using a heatproof spatula or wooden spoon, stir until the syrup disappears and you see cakey white streaks on the bottom of the pan. The cereal will also look cakey and white.
- Return the pan to medium heat and stir carefully, without stopping, for about 3 minutes, until each grain of cereal is covered with caramel. The sugar make smoke, but it’s fine—continue until you have a nice, deep caramel color.
- Scrape the cereal onto a lined baking sheet. Use the offset spatula to immediately spread the mixture into a single layer. Work quickly—the candy hardens almost instantly. Don’t worry if you have a few clumps or some pieces break off.
- To clean the caramel-covered pan, fill it with water and bring it a boil. The heat will resoften the caramel and make clean-up easy.
- As for storing, humidity will make the cereal sticky. You can wrap the leftovers loosely in parchment and keep in the fridge for 1 or 2 days. I transferred the leftovers to quart container and kept in the freezer for several weeks.