Puffed Rice Crunch

1. 1

   Set a 12-by-18-inch sheet of parchment on a large baking sheet and oil the paper.

2. 2

   Have a kitchen towel ready.

3. 3

   In a medium saucepan, cook the brown sugar with the lemon juice over moderately high heat, stirring occasionally, until the sugar melts, about 2 minutes.

4. 4

   Reduce the heat to low and cook, stirring constantly, until richly browned, 3 to 4 minutes.

5. 5

   Working quickly, stir in the puffed rice until coated, then immediately scrape the mixture onto 1 end of the baking sheet.

6. 6

   Fold the paper over the rice, cover with the kitchen towel and roll into a tight 3-inch log.

7. 7

   Unwrap and let cool to room temperature, about 15 minutes.

8. 8

   Using a serrated knife, gently slice the log crosswise 1/2 inch thick and serve.

No additional tips available.