Sweet, salty, umami and sometimes smoky are flavor profiles that sit with me the most

Where those taste preferences come from has a lot to do with my upbringing in a one part Asian and one part American household. During our time living in Colorado, we spent a lot of time outdoors including some of my earliest memories going camping with my dad and roasting marshmallows over a fire. To put my recent work from home cravings at ease, I made some highly addictive Campfire Miso Butter Crispies.

Disclaimer: I am not a nutrition professional so I will leave serving size up to you. This could feed 4-6 people, or less if you’re feeling generous. Or yourself if you want a tasty snack for a few days.




Colorado family camping trip in 1993.
Campfire Miso Butter Crispies

Cooking Time: 45 Min
Ingredients
– 6 Cups Crispy Rice Cereal
– 3 Cups Dandies Marshmallow Minis
– 1 Stick Earth Balance Butter
– 2 Tbs White Miso
– 1/2 Cup Sugar
– 2 Tsp Vanilla Extract
– 1 Tbs Oat Milk
For Miso Caramel Sauce
– 2 Tbs Earth Balance Butter
– 1 Tbs White Miso
– 1/4 Cup Sugar
– 2 Tbs Cold Water
– 1 Tbs Cornstarch

Instructions
1. Let’s make miso butter caramel base. In a medium size sauce pan, melt 1 stick of butter and 2 tbs white miso over medium heat, while whisking. As the mixture starts to blend together, add 2 Tsp vanilla extract, 1 tbs oat milk (this is to keep it saucy) and 1/2 cup sugar, whisking until it is completely smooth like the image below and reduce the heat so it stays hot without cooking down.


2. Place 2 cups of marshmallows in a nonstick cake pan, broil and keep a close eye on them till they are toasted just the way you like them.

3. Add the marshmallows to your miso caramel mixture and let them melt till they are silky smooth.

4. Add your crispy rice one cup at a time while mixing. If you don’t have room for all 6 cups in your pot, transfer them into a large mixing bowl while the mix is still hot and add more crispy rice till they are thoroughly mixed.

5. Transfer the crispy mix into a non-stick or lightly greased pan of your choice (I used a 9 x 13” cake pan) and spread evenly. Quickly toast the last cup of marshmallows similar using the same method in step 2 and scatter them as you please on top of the crispy rice mix while they’re still warm. Set aside to rest on a cooking rack.

6. While you let the crispy rice and toasted marshmallows cool, you can get started on the miso caramel sauce. In a smaller sauce pan, melt the 2 tbs butter, 1 tbs white miso, 1/4 cup sugar together. In a small cup, mix the cold water and cornstarch* , then add this cornstarch mix to the small sauce pan.

(* – mixing cold water and cornstarch together helps thicken the sauce to make it nice and smooth. Mixing them separately will prevent any not so tasty clumps of cornstarch from forming while cooking your sauce.)

7. Once your sauce has formed into golden velvety caramel goodness, drizzle however you wish on top of your crispies and cool for 20 minutes. Cut them as desired, and you are all ready to serve.

What is a memory or feeling you associate with something sweet?

Enjoy! xx