03.02.2010 Salted Caramel Treats

I make puffed grain treats, love them, and then I forget. Only to remember a year or so later and get addicted all over again.

If you can find chocolate-covered mini pretzels (I believe Trader Joe’s are vegan), then more power to you. The caramel prep will melt the chocolate, but who’s complaining? If not, non-chocolate-covered pretzels are just fine.

The puffed wheat can be replaced with puffed brown rice, puffed millet, or puffed kamut, and if you can find gluten-free pretzels, then this snack can obviously be made gf-riendly. And if you don’t do brown rice syrup, use agave nectar. Or maple syrup. And if you’re not down with nondairy butter, go for coconut butter/oil. And if you’re still not pleased…you need to get a life. (I love you!)

6 cups (114 g) puffed wheat
8 ounces (227 g) salted mini pretzels, coarsely chopped
1/4 cup (56 g) nondairy butter
1/2 cup (96 g) organic brown sugar
1/2 cup (120 ml) brown rice syrup
1/4 teaspoon baking soda
1 cup (137 g) vegan salted dry roasted peanuts
1 teaspoon pure vanilla extract

Line a 9-inch (23-cm) square pan with wax paper.
Combine wheat and pretzels in a large bowl.
In a medium saucepan, combine butter, sugar, and syrup. Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat. Stir in baking soda: the caramel will thicken up. Stir in peanuts and vanilla.
Pour mixture onto wheat and pretzels, and stir until combined.
Press down in pan with an extra piece of wax paper. Store in fridge before slicing and enjoying.

Yield: 12 treats or more