I have used this recipe as a component for desserts or even a composed cake. It gives an addictive crunch, and I often find myself nibbling through an entire container. It’s a sweet, salty snack that’s a great alternative to store bought chips.
This is a quick and easy treat to make but it could be a bit tricky if you have never made caramel before.
Please read my caramel making tips and tricks here before you make the recipe below.
– 225g caster sugar
– 25g butter
– 1/4 tsp bicarb of soda
– 1/2 tsp salt
– 100g puffed brown rice, lightly toasted
– 40g pumpkin seeds, lightly toasted
1} Prepare a tray lined with baking paper, then set this aside. Measure all ingredients before cooking.
3} Start making a dry caramel by warming a saucepan over heat (make sure its big enough as it may bubble in the next steps). Sprinkle a thin layer of sugar into the saucepan, and then allow it to melt, stirring only when the edges start melting to even out the cooking. Add more sugar crystals and stir regularly to even out the heat and melt the sugar crystals evenly.
5} Take the saucepan off the heat, and add the butter and salt. Stir until well combined.
6} Add the bicarb of soda, then stir until evenly distributed.
7} Pour the caramel over warm puffed brown rice and pumpkin seeds, and toss until evenly distributed.
8} Cool completely before serving
This yummy post was cooked up by Elaine from Edible Journeys