salted brown butter & coconut birds-nests

Happy (almost) Easter!

I got the idea for making these festive little treats from a vague childhood memory of making something similar. I can't remember what they actually tasted like; I just remember sitting around the table with the sibs putting eggs in the little nests. So I set out to create something that was as cute and delicious in reality as it was in my mind.

Chow mein noodles were the obvious choice for a starting point, since they're pretty much sticks, but what to add to form them into nests was a little more tricky to determine.

I attempted to go the butterscotch route, but I didn't love the result—not only was it cloyingly sweet, but the butterscotch and chocolate fought each other for the spotlight. I considered but ultimately opted out of attempting a chocolate nest, since (1) the eggs are chocolate and (2) birds' nests aren't usually that dark brown and I wanted a semi-authentic result (I mean, they usually have strings, feathers, and garbage in them, but I didn't want to stick that closely to the source material.).

Then inspiration struck. What I was trying to create was really not so different from rice crispy treats... so I treated them like they were. Ever since I made these, I've never not browned butter for crispies, and this is no exception. Here, the sugary marshmallows balance the savory, crunchy noodles, and the coconut adds just a touch of sweetness and is lovely with the nuttiness of the brown butter.

You could technically use different candy eggs, but for best results, follow the recipe and use the best candy eggs known to man. If, however, through a tragic series of events, you are forced to use different eggs, just make sure there's chocolate involved.

Bonus quote from Adam: "This is kind of a really mean treat... it's like, 'Hey, birds, I'm going to eat your house and your babies. Happy Easter.'"

Salted Brown Butter & Coconut Birds-Nests
Makes 24 (23, if you drop one and then eat it, so as to hide the evidence)

1 stick butter
1 10-oz bag mini marshmallows
1/4 tsp kosher salt
1 cup unsweetened shredded coconut
6 cups crispy chow mein noodles, plus more to top (1 12-oz bag will be enough)
1 10-oz bag Cadbury mini eggs


Mix noodles, coconut, and salt together in a bowl. Butter two muffin tins.

Brown butter in a nonstick skillet over medium-low heat. Stir frequently, being sure to scrape up any bits that sink. Butter will melt, then foam, then clear up, turn golden, and quite suddenly turn brown and develop a nutty smell—that's when it's done, and there's just moments between browned and burned, so watch it very carefully. Mine took about 20 minutes total. Once browned, remove from heat.

Stir marshmallows into the hot pan with the browned butter. Once the marshmallows are completely melted, pour into the bowl with the noodle mixture and stir with a silicone spatula to combine.

Working quickly, scoop a small amount into each tin (warning: this step is gonna be messy). After you've filled both tins, use a buttered spoon to press an indent in the center of each nest. It's okay if they look a little haphazard.

Next, before the marshmallow has set, place three mini eggs into each nest. Press some of the extra chow mein noodles into the nests around the eggs. Press the eggs and the extra 'sticks' gently into the marshmallow so they won't fall off when the nests are set.

Let sit at room temperature until completely set, about two hours—if they're taking longer, you can pop them in the fridge for a few minutes. Remove nests from tins and store in a single layer in an airtight container.