Line a 9X13 baking pan (2 inches deep) with parchment paper and set aside.

I prefer to use a large pot (6-8 qt) to mix everything in. Nonstick is even better. Heat the butter in the large pot over medium heat. Watch it carefully, stirring on occasion. It will melt, then foam, and then start to brown. The browner you can get it (without letting it burn, i.e., become black) the deeper the taste will be. Make sure the marshmallows are open and ready to be poured into the butter.

When the butter is brown enough, turn the heat either off or if your burner has a good simmer setting that is fine too (if it is electric, remove from the heat). Mix the marshmallows until they are completely melted.

Mix in 3/4 teaspoon of the vanilla salt.

Mix in the puffed rice. When it is as evenly mixed as you can get it (do not obsess too much), dump it into the prepared baking pan.

Using another sheet of parchment paper, press the marshmallow rice mixture into the pan evenly. Sprinkle the top with as much of the remaining vanilla salt is as to your taste.

Let cool completely before slicing.

Try not to eat all at once.