1. First, gather all your ingredients and line a baking sheet with parchment paper. This step always reminds me of Mama Lu’s kitchen counter, cluttered with jars and bowls, but somehow always ready for the next project.
2. In a large saucepan over low heat, melt the butter gently. Once melted, stir in the caramel sauce until smooth and warm. This is where the magic starts to happen — the caramel should be glossy and pourable.
3. Remove the pan from heat and stir in the vanilla extract and a pinch of salt. The salt is like a secret handshake with sweetness, bringing out the depth of flavor.
4. Quickly fold in the crispy rice cereal, mini marshmallows, and chopped nuts (if using). Work swiftly so that the marshmallows start to soften but don’t completely melt — you want those little pockets of gooey goodness.
5. Using a spoon or your hands (dusted lightly with butter or oil to prevent sticking), scoop out generous tablespoon-sized portions and roll them into balls. Place each ball on the parchment-lined sheet. If the mixture is too sticky, chill it for 10-15 minutes to firm up slightly.
6. Let the balls cool and set at room temperature for at least 30 minutes. If you’re impatient like me, pop them in the fridge for 15 minutes to speed things along.
7. Once set, serve immediately or store as described below. These balls hold their shape well but stay soft and chewy inside — just like the kind of treat Mama Lu might have packed for a picnic on a summer afternoon.

One thing I learned from years of cooking without strict measurements is that feeling your way through the texture is just as important as timing. If your mixture feels too wet, add a handful more cereal; if it’s too dry, a splash more caramel or butter will bring it back to life.