Graham Elliot's Master Recipe For Spice Krispies
Photo Courtesy of Simon & SchusterGraham Elliot is a critically acclaimed chef, restaurateur, and television personality who costars with Gordon Ramsay on Fox's hugely popular MasterChef and MasterChef Junior. He has traveled to all fifty states in search of the best food America has to offer and in 2008, his eponymous Chicago restaurant became one of fifteen restaurants in the United States to hold two Michelin stars. He has been nominated for multiple James Beard awards, as well. Elliot's new cookbook, Cooking Like A Master Chef, is available now from sister company Simon & Schuster.
In the first cookbook from Graham Elliot, cohost of the popular series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors—and then urge them to break the rules and put their own spin on great meals.
Spiced Krispies Treats
Prep Time: 10 to 15 minutes
Cooking Time: 8 to 10 minutes
(serves 6)
Who hasn't had a love affair with traditional Rice Krispies Treats? Warm, gooey, buttery, sweet … what could be better? Answer: these guys! I get a kick out of taking everyday dishes and putting a twist on 'em. In this case, I added some autumn backing spices to the mix to come with a amazing version of the classic treat. The real trick is the brown butter. By toasting it a little longer than usual, its natural sugars caramelize and fill the kitchen with the most intoxicating aroma any kitchen can have.
- 6 tablespoons (3/4 stick) unsalted butter, plus more for the pan
- cooking spray, for the pan (optional)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher sale
- 1 (10-ounce) bag marshmallows (38 to 40 marshmallows)
- 6 cups Rice Krispies or other crisped rice cereal
- 1 teaspoon fleur de del or other pure, large-grain salt
- Lightly butter a 9 x 13-inch shallow backing pan, or spray it with cooking spray. Set aside.
- In a saucepan, melt the butter over medium-high heat. Cook for 2 to 3 minutes after it has melted, or until it browns and has a nutty aroma.
- Remove the pan from the heat and add the cinnamon, nutmeg, allspice, cardamom, ginger, and kosher sale. Stir to coat the spices with butter, return to low heat, and toast slightly for 3 to 5 minutes.
- Add the marshmallows and cook gently to allow the marshmallows to melt.
- Put the Rice Krispies in a large bowl and scrape the melted marshmallow mixture into the bowl. Using a wooden spoon or a lightly butter rubber spatula, mix until the cereal is coated with marshmallows.
- Spread the mixture into the prepared pan and press it evenly into the pan. Sprinkle with the fleur de del and let the treats sit for about 15 minutes. Cut into the desired size squares or rectangles.
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