How to cook with alton’s krispie crust

Rice Krispies is the most popular dish in the US, and this recipe is all about making it easy.

Read more: How to make a krispy crust with alon’s brown rice and breadcrumbs Alton Brown Rice Krispie Crust Recipe: 1 1/2 cups breadcrumb mixture (about 1 1,000 grams) 1 tablespoon olive oil 1/4 teaspoon garlic powder 1 teaspoon salt 1/8 teaspoon pepper 1/16 teaspoon cayenne pepper 1 egg 1 teaspoon ketchup or tamari (or any non-stick vegetable oil) 2 tablespoons brown sugar 2 tablespoons honey 1 teaspoon vanilla extract 1 cup krisprings (about 12 cups) 1/3 cup grated carrots (about 4 medium carrots) 1 teaspoon brown sugar 1/1 cup ketchup (or tamari) 3 tablespoons butter or oil (about 2 tablespoons) 3 cups flour (about 3 tablespoons) 1 1 1 teaspoon baking soda 1/6 teaspoon baking powder 1/5 teaspoon salt (optional) 1.

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil.

In a small bowl, whisk together breadcrumbles, olive oil, garlic powder, salt, pepper, cayanne, and ketchup.

Mix until well combined.


In another bowl, mix together the flour, baking soda, baking powder, and salt.

In an electric mixer, beat butter or other vegetable oil on medium-low speed until light and fluffy.


Add the ketchup mixture and mix on medium until combined.

Add brown sugar and mix until incorporated.

Add milk, eggs, and vanilla and mix just until combined, about 1 minute.


In the bowl of an electric stand mixer fitted with the paddle attachment, add the krispeys and mix, on low speed, for 10 minutes.

On high speed, add in the flour mixture, butter or vegetable oil, and mix for 1 minute more.

Pour in the remaining krisps and mix at low speed for another minute.


In small bowls, toss the crust mixture with the remaining batter and serve.

The crust will be slightly browned and crispy.

Serve immediately.

Recipe Notes If using a wooden spoon, try to scrape down the sides with the back of the spoon.

If using metal, try not to scrape up the sides of the pan.

Recipe by Alton, Alton and Krispys.

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