• Makes 20 crisps
  • 1/4 cup butter or margarine
  • 1 tablespoon light corn syrup
  • 1 cup dark brown sugar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 3-1/2 cups crisp rice cereal


Combine butter and corn syrup in heavy skillet; place over low heat until butter melts. Add sugar, water, and salt. Cook until mixture comes to a full boil, stirring occasionally. Boil 3 minutes or to the firm ball stage (242 to 248 degrees). Add cereal all at once while still over low heat and stir until evenly coated. Quickly spread mixture in buttered 13 x 9 x 2 inch pan. Mark in pieces at once. When cool, turn candy from pan and break in pieces with knife handle.