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Prepare the dry base: in a large bowl, combine the mixed nuts and mixed seeds.
In a small saucepan, heat the rice syrup over low heat. When it starts to warm up, add the marshmallows and stir until you get a smooth cream. Add vanilla or cinnamon if desired.
Pour the melted mixture into the bowl with the nuts and stir quickly to combine everything before it cools.
Transfer the mixture to a baking tray lined with parchment paper and level it with a spatula.
Let it cool at room temperature for 30–40 minutes (or in the refrigerator for 20 minutes) until the mixture firms up.
Cut into squares and store in an airtight container.
Large bowl
Small saucepan
Spatula
Baking tray
Parchment paper
Store in an airtight container
Chef's tip: you can use puffed rice to make the traditional version of these American sweets.
Stati Uniti d'America
