Honey-Roasted Peanut Crispy Rice Cereal Treats

Many of us first enjoyed crispy rice cereal treats as children, a combination of sweetness and crunch that we never outgrow. That taste memory was my inspiration for this variation where I replace the traditional melted marshmallows with an incredible honey-butter syrup that comes together in minutes.  

To add yet another layer of tempting texture, I add homemade honey-roasted peanuts and flaked salt on top. These peanuts are so good that you might want to make extra so that there’s enough for both the treats and for munching straight off the pan. 

These honey-based treats are a bit more tender than those bound with marshmallow, so be mindful of the cutting and serving temperature. If they’re too soft to hold their shape, pop them into the fridge for a few minutes to firm up, but not so long that they turn hard and brittle. For the best results, gobble them up the day they’re made. 

Makes 12 servings 

Topping Ingredients  

• Non-stick cooking spray
• 1/4 cup light wildflower honey
• 1/4 cup plus 1 tablespoon granulated sugar, divided
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1 cup dry-roasted unsalted peanuts

Crispy Rice Cereal Treats Ingredients  

• 12 tablespoons butter
• 1/2 cup granulated sugar
• 1/2 cup light wildflower honey
• 1 teaspoon vanilla extract
• 6 cups (5 ounces) crispy rice cereal
• Flaked or coarse garnishing salt, for sprinkling

Directions

For the topping:  

Heat the oven to 300°F. Line a rimmed baking sheet with nonstick foil or with foil misted with cooking spray and set aside.

Place the honey, 1/4 cup sugar, cardamom, and salt in a small saucepan and set over medium heat. Stir and cook until the mixture begins to boil. Add the peanuts and to stir to coat thoroughly. Pour the peanuts onto the prepared baking sheet and spread into a single layer. Bake until golden brown, 25 to 30 minutes, stirring every 10 minutes. Remove from the oven and set aside to cool for 3 minutes. Sprinkle with the remaining 1 tablespoon of sugar and let stand until completely cool. Break apart into small pieces and set aside.

For the treats:  

Mist a 9-inch square baking pan with non-stick spray and line it with parchment paper, letting the ends extend past the edge of the pan to help lift out the finished treats.  

Place the butter, sugar, and honey in a large saucepan set over medium heat. Stir continually until the butter melts and the mixture comes to a boil. Boil without stirring for 2 1/2 minutes.  

Remove the pan from the heat, add the vanilla, and stir to combine. Add the cereal and stir until evenly coated.  Pour into the prepared pan and smooth the top. Scatter the peanuts over the top and press them lightly into the warm cereal mixture. Sprinkle with garnishing salt.  

Set aside until completely cool. Remove from the pan and cut into serving pieces. The treats should be tender and chewy, but if they are too soft to hold their shape, place them in the refrigerator for a few minutes to firm up a bit, but not so long that they turn hard and brittle.  

Store at room temperature in an airtight container for up to 3 days, although the treats have the best texture when eaten on the first day.

©Copyright 2024 Sheri Castle  

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.