Serves 1
Directions
- 1Generously lubricate a quarter sheet pan with nonstick spray and line it with parchment paper for the Rice Krispie Treat.
- 2Melt and cook 20 grams of unsalted butter in a high-walled saute pan over medium heat for four to five minutes until lightly browned.
- 3Add 100 grams of miniature marshmallows, stirring and cooking for about a minute until fully melted.
- 4Add 50 grams of puffed rice bran cereal, stir until homogenously gooey, kill the heat, and add a little salt.
- 5Dump the Rice Krispie Treat mixture into the prepared pan and flatten it as much as possible while warm.
- 6Let the Rice Krispie Treat cool completely.
- 7In a small bowl, combine 35 grams of malted milk powder, 40 grams of powdered sugar, and nine grams of sifted wakame powder.
- 8Whisk the kelp mixture together until no clumps remain.
- 9In the bowl of a stand mixer, combine two large egg whites with 50 grams of glucose syrup.
- 10In a high-walled saute pan, combine 475 grams of granulated sugar, 550 more grams of glucose syrup, and 150 grams of water.
- 11Bring the sugar mixture to a simmer and continue cooking over medium-low heat until it reaches 250 degrees Fahrenheit.
- 12Whip the egg whites and glucose syrup in the stand mixer to stiff peaks.
- 13Slowly and carefully drizzle in the boiling sugar mixture into the egg white mixture while the mixer is running, avoiding the sides of the bowl and the whisk.
- 14Once all sugar is added, whip on high speed for eight full minutes until smooth and glossy.
- 15Add a teaspoon and a half of vanilla paste and quickly fold in the kelp and malted milk powder mixture.
- 16Scoop the kelp nougat out onto the waiting Rice Krispie Treat and spread it out into an even layer while it's still warm, keeping your tool lubed with nonstick spray.
- 17Optionally, press down the nougat with another oiled sheet pan to flatten it.
- 18Place a couple of sheets of nori on top of the nougat while it's still warm so they stick.
- 19Once cooled, turn the nougat out onto a lightly oiled countertop and trim off the edges.
- 20Cut the nougat into individual bars.
- 21Enrobe the bars in white chocolate.
- 22Optionally, add green coloring to the white chocolate.
- 23Let the chocolate set and the nougat sit overnight to achieve its final texture.
Ingredients
- toasted nori sheets
- 20 grams unsalted butter
- 100 grams miniature marshmallows
- 50 grams puffed rice bran cereal
- salt
- 35 grams malted milk powder
- 40 grams powdered sugar
- 9 grams sifted wakame powder
- 2 large egg whites
- 50 grams glucose syrup
- 475 grams granulated sugar
- 550 grams glucose syrup
- 150 grams water
- 1.5 tsp vanilla paste
- white chocolate
Equipment
nonstick sprayparchment paperquarter sheet panhigh-walled saute pansmall bowltiny whiskstand mixersafety glassesanother sheet pan
Tips
- Generously lubricate the quarter sheet pan with nonstick spray and line with parchment paper for the Rice Krispie Treat.
- Try to get the Rice Krispie Treat and nougat layers as flat as possible while they are still warm and malleable.
- Keep the tool you're using to spread the nougat lubed up with nonstick spray.
- Slice the nougat into clean, even bars while it's still a little warm to prevent it from becoming brittle.
- The nougat needs to sit overnight to achieve its final texture.
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