Mamra Chikki (Puffed Rice Brittle)

Ingredients

• 3 cups puffed rice
• 1 cup brown sugar or jaggery
• 2 tbsp butter (or Earth Balance to keep it vegan)

Instructions

1. Toast the puffed rice in a 300 degree oven for 10 minutes.
2. Grease a 9 x 12 baking dish and set aside.
3. Melt the butter in a saucepan on medium heat. Add the brown sugar or jaggery. Stir and let the sugar come to a hard boil. (You can test to make sure it’s at the firm-ball stage if you want)
4. Add the puffed rice and stir until the sugar evenly coats the puffed rice.
5. Pour the mixture into the greased baking dish and spread out evenly using a spatula. Careful it’s hot!
6. Cut into squares while it’s still warm and let cool. I like to sprinkle some sea salt over my puffed rice brittle. I love the contrast of sweet and salty.

Nutrition

• Calories: 100
• Carbohydrates: 21
• Protein: 0.3
• Fat: 2
• Saturated Fat: 1
• Polyunsaturated Fat: 0.1
• Monounsaturated Fat: 0.5
• Trans Fat: 0.1
• Cholesterol: 5
• Sodium: 20
• Potassium: 29
• Fiber: 0.1
• Sugar: 18
• Vitamin A: 58
• Calcium: 16
• Iron: 1