This fun twist on a classic is a welcome addition to Thanksgiving!
Cook time: 20 min plus cooling
Cook time: 20 min plus cooling
Serves: 9-16
-
8 oz (2 sticks) salted butter
-
4 sprigs thyme, plus more leaves for garnish
-
2 sprigs rosemary
-
2 10-oz bags + 2 cups mini marshmallows
-
4 cups Rice Krispies cereal
-
4 cups corn flakes cereal
-
1 cup pecan pieces
-
Flaky salt for garnish
In a large, heavy-bottomed pot, melt butter over medium heat. Once melted, add in herbs and continue cooking, stirring constantly, until it begins to foam. Keep stirring until milk solids have caramelized.
Remove herbs, add in marshmallows, and stir constantly until melted. Turn off the heat and add in cereals and nuts. Stir to combine. Next, stir in your mini marshmallows.
Transfer mixture to a parchment-lined 9×9 baking dish. Press into an even layer (I like to use a piece of parchment paper to press down since it’s still hot, hot, hot). Garnish with more thyme leaves and flaky sea salt. Allow to cool.
Cut into squares and serve!
Recipe From @Saturdaytable
