This is the vegan, corn-free, gluten-free, soy-free version of rice krispies treats. No marshmallows or refined sugars involved.
If you cook the syrup a little longer, it will be more reminiscent of the honey-sesame hard candies with a texture like nut brittle.
You can substitute other kinds of cereal, such as puffed rice, crispy rice cereal, the round O's type of cereal, or a mixture of several kinds. Different cereals will absorb varying amounts of liquid, so start with 3 cups of cereal and add enough so that the caramel is evenly coating all the cereal without collecting pools of liquid.
The cooking time and temperature given gets the caramel to a soft- or medium-ball stage. This yields a soft, slightly chewy texture at room temperature.
For a chewier, stiffer or even crunchy candy, just increase the cooking time until the caramel reaches a higher temperature and the desired stiffness. Drop a small amount of the syrup into cold water to test what it will be like when cooled.
1 cup honey
1/3 cup oil (I used safflower oil)
1/4 teaspoon salt
4 and 1/2 cups puffed millet
Oil an 8 x 8 or 9 x 13 pan.
Cook the honey, salt and oil over medium heat, stirring constantly. Make sure that you use a saucepan large enough to handle the honey mixture boiling up to several times its height--probably at least a 1 to 2 quart pan.
Bring to a boil and cook for approximately 10 minutes, until a candy thermometer reads 250 degrees F. The mixture will thicken and darken in color, and a drop of the syrup will have the texture of chewy caramel when cooled.
Remove caramel from heat and stir in the cereal. Smooth the mixture into the oiled dish and allow to cool slowly to room temperature.
While it's still slightly soft, cut the candy into small squares (2" or so is good, but you'll want to make them bite-sized if you cooked the caramel to a hard ball or hard-crack stage). The recipe as written will stay soft enough to cut at room temperature, but don't try to refrigerate it first and then cut it. :)
If you have leftovers, wrap each piece individually in plastic wrap and refrigerate or freeze the pieces in a larger bag. The colder the candy gets, the harder it is.