Nut-Free Caramel Rice Cake
Indulge in the sweet simplicity of these Nut-Free Caramel Rice Cakes—a light, crispy treat layered with a rich, buttery homemade caramel sauce. Perfect for snack time or an elegant dessert, this recipe combines pantry staples like granulated sugar, heavy cream, and vanilla extract to create a luscious caramel that’s generously drizzled over plain rice cakes. With just 10 minutes of prep and 15 minutes of cooking, this quick and allergy-friendly option is great for those craving a nut-free indulgence. Finished with a touch of sea salt for the perfect balance of sweetness and a hint of savory, these caramel rice cakes are sure to delight at any occasion. Serve them fresh or make ahead and store for up to two days—either way, they’re guaranteed to please both kids and adults alike!
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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
Directions
Step 1
Prepare a baking sheet by lining it with parchment paper and set aside.
Step 2
Place the plain rice cakes on the prepared baking sheet and set aside.
Step 3
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.
Step 4
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.
Step 5
Slowly whisk in the heavy cream. Again, the mixture will bubble up, so pour slowly and whisk until smooth and fully combined.
Step 6
Remove the saucepan from the heat and stir in the vanilla extract and sea salt, mixing well until incorporated.
Step 7
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.
Step 8
Using a spoon, drizzle the caramel sauce over each rice cake, spreading it to cover the top evenly.
Step 9
Let the caramel-covered rice cakes sit at room temperature for about 10 minutes, allowing the caramel to set.
Step 10
Once set, serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | 464.7 grams (464.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1996 |
| Total Fat 113.80g | 146% |
| Saturated Fat 66.00g | 330% |
| Cholesterol 306mg | 102% |
| Sodium 1215mg | 53% |
| Total Carbohydrate 244.30g | 89% |
| Dietary Fiber 2.40g | 9% |
| Total Sugars 200.50g | |
| Protein 4.80g | 10% |
| Vitamin D 0IU | 0% |
| Calcium 19mg | 1% |
| Iron 1mg | 7% |
| Potassium 165mg | 4% |
Source of Calories