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1
Line a baking sheet with parchment paper or a Silicone mat. Have an offset spatula, a pastry brush, a bowl of cold water, and a heatproof spatula or wooden spoon at the ready.
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2
Sprinkle the sugar over the bottom or a (preferably nonstick) saucepan or a wide skillet-you want enough room to stir comfortably Moisten the sugar with the 3 tablespoons of water. Turn the heat to medium-high and bring the sugar to a boil, washing down any splatters on the side of the pan with the pastry brush dipped in cold water.
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3
When you notice the sugar turning color, remove the pan from the heat and immediately add the Rice Krispies.
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4
Using a heatproof spatula or wooden spoon, stir until the syrup disappears and you see cakey white streaks on the bottom of the pan. The cereal will also look cakey and white.
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5
Return the pan to medium heat and stir carefully, without stopping, for about 3 minutes, until each grain of cereal is covered with caramel. The sugar make smoke, but it's fine-continue until you have a nice, deep caramel color.
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6
Scrape the cereal onto a lined baking sheet. Use the offset spatula to immediately spread the mixture into a single layer. Work quickly-the candy hardens almost instantly. Don't worry if you have a few clumps or some pieces break off.
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7
To clean the caramel-covered pan, fill it with water and bring it a boil. The heat will resoften the caramel and make clean-up easy.
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8
As for storing, humidity will make the cereal sticky. You can wrap the leftovers loosely in parchment and keep in the fridge for 1 or 2 days. I transferred the leftovers to quart container and kept in the freezer for several weeks.
