1. In a large saucepan, melt the butter over low heat. Stir in the caramel squares until they’re fully melted and smooth, about 5 minutes.
2. Add in the mini marshmallows and continue stirring until they’re completely melted and combined with the caramel.
3. Remove the saucepan from heat and stir in the vanilla extract and sea salt. This mixture will smell heavenly, just like those comforting Sundays at home.
4. Gently fold in the crispy rice cereal and nuts, if using, until everything is coated in the sticky, sweet mixture.
5. Using a small ice cream scoop or your hands, form the mixture into small balls and place them on a parchment-lined baking sheet.
6. Allow the balls to cool and set for at least 15 minutes before serving.

As you roll these balls, feel the nostalgia of crafting something with your hands, much like I did under the watchful eye of my mum, learning the art of patience and love in every stir and fold.