Crispy

When did I turn into the mom who has the ingredients for rice crispie squares on hand at all times? When The Boy was small I tried to make healthy treats, and alternated whole wheat hermits with what I think of as “heritage comfort food”; Fannie Farmer brownies and blueberry buckle, pumpkin pie and the blondies from the King Arthur Flour book. Now that we’re all adults, our favorite treat are the crispies-with-browned-butter-and-sea-salt from Smitten Kitchen. They are just, wow.

I’m not sure how Ms. Kitchen feels about lending out her recipes, so I’m just going to link to it (above). A few pointers from my experience making LOTS of these:

1. Work fast. This is one of those “quick before it hardens into concrete” recipes – make sure you have everything prepped before you start.

2. If someone has actually been eating the cereal as CEREAL, the recipe will work with as few as 4 C of crispies, even though the recipe calls for 6 C.

3. Decant the marshmallows into a bowl. You’ll thank me as you are not dangling an open bag of marshmallows all stuck together in a clump over the pot of sizzling brown butter. And I receive 4 zillion bonus points for using the verb “decant” to describe marshmallows.

4. The recipe says to turn the heat off after you pour the marshmallows into the butter, and that the residual heat will melt them. This has never worked for me – I turn the (gas) burner to low. Residual heat may very well work on an electric stove, but keeping the pot on low heat won’t harm the result.

5. If you’re taking these to a bake sale, make a batch to eat at home. Taking them all away is just cruel.

The Betterbee catalogue is just a bonus. It came today and I’m reading it every chance I get. The rest of the photo is the start of my new campaign to rid the world of over-wrought food photography. You know who you are.

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