Ingredients & Equipment
What we send
- 1/4 cup
- half stick unsalted butter
- 3 cups
- mini marshmallows
- 4 cups
- puffed rice
- aluminum tin
What You’ll Need
- canola oil
- kosher salt
- 10" large pot
Roughly chop hazelnuts, or leave in bag and gently crush with the bottom of a heavy pan. Rub 1 teaspoon canola oil inside aluminum tin, reshaping if bent.
Brown butter and toast hazelnuts
Heat butter and hazelnuts in a large pot over medium heat. Swirl pot occasionally until butter turns golden and fragrant and hazelnuts are toasted, 7-9 minutes. Remove pot from heat and stir in ⅛ teaspoon salt.
Using a slotted spoon, transfer half of toasted hazelnuts to a small bowl and reserve for Step 5; leave remainder in pot with brown butter. Add marshmallows to pot, still off heat, and stir until melted and smooth.
Stir in puffed rice
To pot with melted marshmallows and hazelnuts, add puffed rice and ¼ teaspoon salt. Working quickly, stir well until puffed rice is fully coated.
Set hazelnut-marshmallow mixture
Working quickly, transfer hazelnut-marshmallow mixture to prepared tin and press into an even layer, being sure to fill edges and corners of tin. Sprinkle over reserved toasted hazelnuts, pressing lightly to adhere. Set aside at room temperature or refrigerate until set and completely cool, about 20 minutes. Use the downtime to relax or get ahead on dishes.
Plate marshmallow squares
Once cool, cut hazelnut-marshmallow mixture into 2-inch squares (or any desired shape). Enjoy!