Puffed Rice Snack
Bbeongtwigi
Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4
Ingredients
- 4 cups Puffed rice
- ½ cup Sugar
- 3 tablespoons Corn syrup
- 1 tablespoon Butter
- ¼ teaspoon Salt
Instructions
- In a large pot, melt butter over medium heat. Add sugar and corn syrup. Stir until the sugar dissolves and becomes a light caramel (about 3 minutes).
- Add puffed rice and salt. Fold quickly to coat all the puffed rice with the caramel.
- Transfer to a greased baking sheet or mold. Press firmly and evenly with greased hands or wax paper.
- Let cool completely (about 10 minutes), then break into pieces. A nostalgic Korean street snack often sold in large round discs.
From K-Kitchen — koreanhomecook.com