Salted Brown Butter Crispy Treats
- 4 ounces unsalted butter, plus extra for the pan
- 1 10-ounce bag marshmallows
- Heaping ¼ teaspoon coarse sea salt
- 6 cups crispy rice cereal (about half a 12-ounce box)
In a large pot, melt butter over medium-low heat. Once melted, continue to cook, gently stirring constantly until the butter turns golden brown, about 5 to 7 minutes. Watch the pot closely. The period of time between when the butter begins to take on color and when 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 the marshmallows, but, if not, turn the heat on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal. Immediately spread the mixture into a pan using your hands and waxed paper or parchment paper. I like to spray the bottom of the paper with non-stick spray and then use the paper to press the mixture firmly and evenly into the edges of the pan. If you don’t want to use your hands or if you don’t have waxed paper or parchment paper, a silicone spatula works almost as well.