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Submitted by Arminda Perch
1 cup brown rice syrup
2/3 cup sugar
2 Tbsp. almond or peanut butter, optional
1 Tbs. earth balance margarine
1 tsp. vanilla extract
approx. 6 cups puffed brown rice cereal
In addition to the above ingredients you’ll need a heat resistant spatula, a small pot, a very large bowl, and a lightly greased large piece of wax paper (at least 9×13 in area, I used oil spray).
Begin by heating the syrup in the pot over medium heat then add the sugar and almond butter to the pot. Stir continuously for a few minutes, you might start to notice it bubbling at the bottom, if it starts to become frothy turn down the temperature some. When it starts to look like its boiling add the margarine stir till evenly mixed, then add the vanilla, still stirring. If you notice that the syrup/sugar mixture does not boil you can turn up the heat, or just add the margarine and the rest of the ingredients after a few minutes it will still work fine, just make sure to spend a few minutes stirring the syrup and sugar before adding the other ingredients).
As the syrup and sugar are on the stove in the very large bowl measure out about 5 cups of the cereal. Pour the heated mixture over the syrup and began stirring with the spatula making sure to evenly combine the ingredients. You might want to add another cup or more of the cereal, depending on the amount of saturation your looking for (I find about 6 cups of cereal allows all the cereal to be covered in syrup but not too gooey: still crispy.) When stirred to satisfaction, pour the cereal on to the wax paper, using the spatula to push it into a large rectangle, approximately an inch or so thick. Allow the rice crispies to cool till hard, about an hour or so–do not leave overnight in fridge, otherwise they get hard.
Serves: about 20 medium sized squares
Preparation time: 15 prep, 1 hour to cool