Rice Krispie Treats

 

1/2 cup unsalted butter, plus extra for the pan
1 10-ounce bag mini marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups crispy rice cereal

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. Keep an eye on it - burns fast.

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 using a silicon spatula.

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