Maple Almond Butter Krisped Rice Treats
- 5 cups brown crisped rice
- 1/2 cup roughly chopped toasted whole almonds
- 1/4 cup toasted sesame seeds, black* or tan
- 1/4 cup dried cranberries, roughly chopped
- 2 ounces unsalted butter, melted
- 3/4 cup Crunchy almond butter, sugarfree
- 1/2 cup brown rice syrup*
- 1/2 cup Grade B maple syrup cooked down from 1 cup
- 1/2 teaspoon kosher salt
- 1 tablespoon almond extract
- Combine crisped rice through cranberries.rnIn a large pot over medium heat, reduce 1 cup maple syrup to 1/2 cup over medium heat. If foams up, remove from heat, let foam subside, stir and measuire.When reeduced, add butter and stir to melt, add syrups and salt. Add almond butter and stir well to heat without scorching. remove from heat and let cool a bit, a few minutes. Stir in almond extract and then crisped rice; combine well.
- Spray a 9 x 13 pan (or something close to that) with a non-stick spray. While mixture is warm, pour into pan and pat down with hands dipped in cold water. Cool, cut into squares and serve at room temperature.
- Note:* The type of sweetener is not important as long as it is thick. You could use all or partly Lyle's golden syrup or corn syrup or honey (I suppose) or all maple syrup(the most expensive option), but the rice syrup has a nice wheat- like flavor and mild smooth sweetness and is healthier than corn and golden syrup and more in keeping with the ingredients. I also think you could decrease the total syrup to 1/2 cup and they would still hold together (but I've never tried it.)
- Note: You could easily do another nut version of this recipe; I happen to like the combination of almonds and maple and cranberries and sesame.Black sesame seeds are pretty with the red and tan of the other ingredients. They can be found in Asian groceries.
brown crisped rice, almonds, sesame seeds, cranberries, unsalted butter, crunchy almond butter, brown rice syrup, maple syrup, kosher salt, almond
Taken from food52.com/recipes/16714-maple-almond-butter-krisped-rice-treats (may not work)