Video: Sugar, spice make Bullock sisters’ brittle nice
Recipe: Spicy brittle
- 2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon baking soda
- 3 cups salted dry-roasted peanuts
In a large, heavy stockpot over medium heat, combine the sugar, corn syrup, butter, salt, and cayenne pepper. Stir until the sugar has dissolved.
Clip on a candy thermometer, stop stirring, and boil until the temperature reaches 300°F. Immediately remove the pot from the heat.
Sprinkle the baking soda over the syrup and stir. The contents will bubble vigorously. Immediately stir in the peanuts.
Quickly pour the mixture onto a sheet pan sprayed with nonstick baking spray. Try to pour the brittle evenly; you can use a small offset spatula (also sprayed with nonstick spray) to coax the brittle to spread evenly in the pan while it's still warm.
Allow to cool completely and break into pieces. Store in an airtight container for up to 2 weeks.
Makes approximately 1 ½ pounds
Recipe: Bittersweet pudding pops
- 1/2 cup agave nectar
- 1/2 cup dark cocoa powder
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 cup coffee
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 tablespoon vanilla extract
In a medium saucepan over medium heat, whisk together the agave nectar, cocoa powder, heavy cream, and salt until the mixture comes to a simmer. Remove from the heat.
In a separate bowl, whisk together the coffee and cornstarch. While whisking constantly
(especially if the coffee is still warm), add the egg yolks one at a time and then add the vanilla extract.
Return the pan containing the cocoa mixture to the stove. Pour the egg mixture into the cocoa mixture, whisking constantly over medium heat.
Clip on a candy thermometer and whisk whisk whisk. In all likelihood, the temperature has
already exceeded 160 F (71 C), so you're safe, bacteria-wise. Now keep whisking for about
5 minutes, until the pudding thickens and the temperature reaches 200 F to 210 F.
Pour the pudding into seven popsicle molds and freeze overnight for a luscious, chocolaty summertime treat. You can also pour the pudding into fourteen individual 2-ounce
serving cups and cover each with plastic wrap, making sure that the wrap touches the
entire surface of the pudding to prevent a skin from forming, and refrigerate for a few hours.
You can serve the pudding straight from the fridge or with a dollop of whipped cream. However, I like to sprinkle a spoonful or two of sugar over the top and take a kitchen torch to the sugar to caramelize it into a brulee crust.
Makes 7 pops
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