Kelp nougat crunch

Generously spray a quarter sheet with nonstick spray and line it with parchment paper; molten rice krispie treat is about the stickiest substance known to man.

Melt and cook the unsalted butter four to five minutes over medium heat in a high-walled pan until it begins to lightly brown.

Add the miniature marshmallows and stir about a minute until fully melted.

Add the puffed rice bran cereal, stir until homogenously gooey, kill the heat, add a little salt, and dump it into the prepared pan, flattening it within about two minutes before it hardens.

Whisk the malted milk powder, powdered sugar and sifted wakame powder together until no clumps remain.

In the bowl of a stand mixer combine the two large egg whites with 50 grams of glucose syrup.

On the stove combine the granulated sugar, 550 grams of glucose syrup and the water, bring to a simmer and cook over medium-low until it reaches 250 degrees Fahrenheit.

Whip the egg whites and glucose to stiff peaks, then slowly drizzle in the boiling sugar mixture, avoiding both the sides of the bowl and the wire whisk.

Whip on high eight full minutes until smooth and glossy.

Add the vanilla paste and, working quickly so the nougat does not drop below 140 degrees Fahrenheit, fold in the kelp and malted milk powder mixture.

Scoop the nougat onto the cooled rice krispie treat and press it into an even layer while still warm, keeping your tool sprayed with nonstick spray, or press it flat with an oiled sheet pan.

Lay a couple of sheets of nori on while the nougat is still warm, otherwise they will not stick.

Slice into clean even bars while still a little warm, since cooled nougat can turn brittle; trim the edges first.

The nougat needs to sit overnight before its final texture is achieved.

Enrobe the bars in white chocolate, tinted green for kelp, and let it set.