Ingredients
- 15 grams salted butter, melted
- 56 grams salted butter, cold
- 1 teaspoon mustard seeds
- ¾ teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- 2 (10-ounce) bags mini marshmallows
- 1 (12-ounce) box gluten-free crispy rice cereal
- 233 grams diced California Dried Figs
Directions
Line a half sheet pan with a silicone baking mat and evenly brush the 15 grams of melted butter over the mat and sides of the pan.
Add the 56 grams of butter to a large pot and melt over medium-high heat. Once the butter begins to melt, add in mustard seeds, garam masala, ground coriander, curry powder, and ground turmeric. Stir frequently until the spices emit a toasted nutty scent and the butter just begins to brown, about 2 minutes.
Reduce the heat to medium-low and add the salt and marshmallows. Stir constantly to melt the marshmallows and mix them uniformly with the spiced butter mixture.
Once the marshmallows are completely melted, add in the crispy rice cereal and stir until about 75% incorporated. Sprinkle the California Figs into the sauce pot and stir to combine everything to a uniform distribution.
Turn the contents of the pot onto your buttered baking sheet and use wet hands to gently pat down to an even thickness.
Let cool to room temperature, about an hour, before turning out of the pan and cutting into your desired shapes and sizes.
Note:
If you’re gluten-free like Kyra, make sure to avoid leading name brand cereals as some contain barley malt and are not gluten-free. Be sure to check labels closely.