Krack Krispies aka Browned Butter Rice Krispies with Almonds and Cherry Raisinets

Browned Butter Rice Krispies with Almonds and Cherry Raisinets

Rice Krispie treats are a fast and easy sweet snack to make.  I remember making them as a child, and just this morning saw a commercial with a father and son making Rice Krispies together on a rainy day.  Rice Krispie treats are as ingrained in the American culture as baseball.

Never one to blindly follow as recipe, I wanted to give my krispie treats a little oomph. I had some Cherry Raisinets in the pantry, which I had used to make Cherries Jubilee Ice Cream. The dark chocolate covered, chewy dried cherries would be very nice in a rice krispie.  But I wanted more oomph.  Nuts maybe?  Yes!  Toasted nuts? Yes! Toast the nuts in browned butter? Oh Yes!

I’ve nicknamed these rice krispies treats Krack Krispies, because I could not stop eating them!  I was picking at them as I was trying to take a photo! They are that good. I managed to stop myself long enough to get off a few shots, and them stood next to my mini photo studio (my living room window) and ate even more of these krack krispies.

Marshmallows, Cherry Raisinets and Slivered Almonds

Krack Krispies

3 TB butter

2/3 cup blanched slivered almonds

1 pkg (10 oz) marshmallows

6 cups Rice Krispies

1 pkg (4 oz) Cherry Raisinets, roughly chopped

In a large saucepan over medium low heat, melt the butter.  Add the almonds, and watching carefully, let the almonds and butter brown.  Stir the almonds occasionally as they brown to insure even browning.

Slivered Almonds and Butter in Saucepan

When the almonds and butter are light golden brown they are done.

Slivered Almonds Browned in Butter

Add the marshmallows to the saucepan, and stirring continually, melt the marshmallows until smooth.  Remove the sauce pan from the heat.

Smooth Melted Marshmallow with Almonds

Place the Rice Krispies into a large bowl.  Pour the melted marshmallow over the cereal.  If you have nonstick silicone spatulas use them to mix.  If not, butter a large spoon and mix the cereal and marshmallow until well coated.

Roughly Chopped Raisinets

Add the chopped Cherry Raisinets and mix quickly so the chocolate does not melt too much.

Scrape the treats into a 13 X 9 X 2 pan that has been buttered or sprayed with nonstick cooking spray.

Rice Krispies Mixed and Ready to Be Spread

Press the Krack Krispies into the pan to make an even layer.  Let them cool completely before cutting in squares.

Browned Butter Rice Krispies with Almonds and Cherry Raisinets

Now try to eat just one.

Cheryl D Lee on Foodista

Cherries Jubilee Ice Cream

Cherries jubilee Ice Cream

Cherries Jubilee ice cream?  Don’t you usually serve Cherries Jubilee OVER ice cream?  Yes.  But why not try a new spin on an old classic?  I come from a family of ice cream lovers, but being lactose intolerant it is not real high on my must-haves list.  A few years ago I bought my mom an ice cream maker, since she LOVES ice cream.  Has she ever used it?  Uh, no.  Since I’m the chef in the family I make sure to give that machine a good work out now and then.  And my mom and daughter are the happier for it.

I recently got some samples of the new Cherry Raisinets, and after eating myself into a sugar stupor, I starting thinking of all the fabulous things I could make with them.  That is, if I had enough left… Once I emerged from the sugar coma I decided the first thing to make was ice cream.  I didn’t want to just throw the candy into some vanilla ice cream, I wanted to make a new recipe to showcase these delicious little chocolate morsels.  Cherries Jubilee is an old time dessert that is served over vanilla ice cream, and often flambeed with brandy.  It makes a spectacular presentation (as long as you don’t set the tablecloth or your guests on fire) and is delicious.  I decided to use the flavor profile of Cherries Jubilee for my ice cream.  Since my daughter would be eating this I eliminated the brandy.

Cherries Jubilee Ice Cream Ingredients

Cherries Jubilee Ice Cream

2 cups heavy cream

1 cup milk

6 egg yolks

1 cup brown sugar

pinch of salt

1 tsp vanilla extract

1 TB fine orange zest (I use my trusty microplane zester)

8 oz Cherry Raisinets

Over medium heat, scald the cream and milk.  Be sure to watch the pot, as cream tends to boil over the minute you turn your back!

Meanwhile, in a large bowl, whisk together the yolks, brown sugar, salt and vanilla until light and creamy.  Place the orange zest into another large bowl, and reserve nearby.  Add a small amount of hot cream to yolks, whisking quickly to temper the egg mixture.  Gradually whisk in the remaining cream.  Place the custard mixture over a pot of simmering water, making sure the bottom of the bowl does not touch the water.  Whisk the custard constantly, until mixture has thickened enough to coat the back of a spoon. Remove the bowl from the water bath, and strain the thickened custard through a fine mesh strainer into the bowl with the orange zest. This is very important as the heat from the custard will release the oils from the zest to perfume the custard. Place the bowl immediately into an ice bath. Stirring occasionally, cool the custard.  Cover with a piece of plastic wrap pressed directly onto the surface of the custard to prevent a skin forming. Chill the custard for at least one hour.  This can be made up to two days ahead.

When ready to make your ice cream, follow the instructions for your ice cream maker.  Add the Cherry Raisinets in the last few minutes of freezing, again according to your ice cream maker’s instructions.

Soft Ice Cream in Machine

The ice cream will be a soft serve consistency when it comes out of the machine, so if desired place ice cream into freezer safe container and freeze for another hour or two.

Soft Cherries Jubilee Ice Cream

The subtle flavor of orange, the deep richness of the custard and the dark chocolate covered sweet/tart cherries make this a treat, even for the lactose intolerant.

If you would like to try a sample of Cherry Raisinets leave a comment by Friday, and I’ll choose a winner!

Cherries jubilee Ice Cream

Cheryl D Lee on Foodista