Nut-Free Caramel Rice Cake
Elevate your snack game with these Nut-Free Caramel Rice Cakes—an indulgent twist on a classic treat that's perfect for anyone with nut allergies! Featuring crispy plain rice cakes smothered in a silky homemade caramel sauce, this recipe is a blend of golden-brown sweetness and a satisfying crunch. The caramel is crafted from granulated sugar, unsalted butter, heavy cream, vanilla extract, and a touch of sea salt, creating a rich, buttery flavor that’s both simple and luxurious. Ready in just 25 minutes, these easy-to-make rice cakes are ideal for dessert platters, afternoon pick-me-ups, or a fun snack to share with loved ones. Whether you need a quick, nut-free treat or are simply craving caramel goodness, this recipe guarantees delight in every bite!
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Recipe Information
Ingredients
- 6 plain rice cakes
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Prepare a baking sheet by lining it with parchment paper and set aside.
Place the plain rice cakes on the prepared baking sheet and set aside.
In a medium saucepan over medium heat, add the granulated sugar. Continuously stir with a wooden spoon as the sugar melts and turns a light amber color. Be careful not to burn it.
Once the sugar is completely melted, add the unsalted butter. The mixture will bubble vigorously, so stir carefully until the butter is completely melted and combined with the sugar.
Slowly whisk in the heavy cream. Again, the mixture will bubble up, so pour slowly and whisk until smooth and fully combined.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt, mixing well until incorporated.
Allow the caramel sauce to cool slightly, about 5 minutes. It should still be warm enough to pour but not so hot that it burns your fingers.
Using a spoon, drizzle the caramel sauce over each rice cake, spreading it to cover the top evenly.
Let the caramel-covered rice cakes sit at room temperature for about 10 minutes, allowing the caramel to set.
Once set, serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 200.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
