BROWN RICE AND BROWN BUTTER CRISPIES

We had some vegan marshmallows in a pan on the stove and accidentally scorched them by not adding the butter at the right time. It was a mess! But it smelled kind of great in a s’mores sort of way, so we went ahead and made crispies anyway. The rich and smoky effect of brown butter makes these taste even better than the ones we remember from childhood.

4 tablespoons unsalted butter

10 ounces vegan marshmallows

4 ½ cups puffed brown rice cereal

¼ teaspoon sea salt flakes

Melt the butter in a large saucepan over medium heat, stirring constantly. Look for a toasty color, but be sure not to turn your back on it for a second. Once you see some browning and the butter becomes fragrant, take it off the heat and add in the marshmallows. Stir constantly, and put on low heat to melt. This takes at least 3 minutes. Take the pan off the heat again and add the puffed brown rice and salt. Stir until the cereal is coated. Using a folded sheet of waxed paper, press the mixture tightly into an 8 × 8-inch pan. Sprinkle the top with salt and then allow crispies to cool. Wait about 30 minutes to cut them.

Makes 12 servings.