Caramel Macadamia Rice Crispie Treats

caramel macadamia rice crispie treats recipe from
Yes. I stink at life. I have not blogged in months. I swore I'd start blogging again....then I didn't. I told you my kitchen would be done soon.....then it wasn't. Not even close, BUT.....this time I mean it. No really. I will be blogging and cooking and photographing again! No, my kitchen is not finished, but all it not lost.....I've been cheating on my kitchen. I confess. There is a new oven in my life *sigh* it's an electric. It's just so hard to tell you this. *wipes tear* but yes, I am using a "boy kitchen."

Until I have a pretty shiny new double oven gas stove happily installed in my own kitchen (which at this rate won't happen until the fall), I will be using my boyfriend's kitchen. I'm slowly infiltrating it. First it was just a Kitchenaide mixer on the counter.....then came the spring form pans, and the souffle dish and even a small frother for hot chocolate. Before you know I'll have properly set up shop! He says he's okay with this....and despite the fact that he helped me move and pack all my kitchen wares, I'm still not sure Brandon really gets just how much gear I own. He understands in theory.......

 He'll understand fully soon. The blog is back and it's being run from his kitchen. It's a good test for the relationship right?

In other news, no, this recipe is not something I came up with on my own. I read this on Epicurious and my jaw hit the keyboard. It's one of the best things I've made in months....and not just because I haven't had a working kitchen in months.....but that helps its case. These were actually made in Butchie's kitchen (gas oven = happy Jana). Do make them. They are delicious and you'll wonder why the gourmet rice crispy trend hasn't taken off yet, because, WOW.


Caramel Macadamia Rice Crispie Treats
as found on Epicurious 

4 cups puffed-rice cereal, such as Rice Krispies
1 cup salted, roasted macadamia nuts, coarsely chopped
1 1/3 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons salt
1 tablespoon pure vanilla extract
6 ounces semi-sweet chocolate
1 tablespoon vegetable oil

Butter 17- by 12-inch rimmed baking sheet. Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.

In large heatproof steel bowl, toss together cereal and nuts.

In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water. Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes. Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.

Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.

In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil. Heat, whisking occasionally, until melted and smooth, about 5 minutes. Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.

Rice Krispies Treats will keep in an airtight container for up to two days.