This is a fun and relatively easy recipe to make but working with hot sugar requires that we warn you to be careful and move methodically. No kids, dogs, kitties or libated friends or other trip hazards should be around to interfere.
- 1 cup Granulated Sugar
- Squeeze of lemon juice to prevent clumping
- 2 tablespoons Agave
- 1 tablespoon Butter
- 2 pinches Baking Soda
- 2 pinches MV Sea Salt
Measure out all of your ingredients to have ready
With stove on medium-high, pour 1C of sugar through sieve into skillet. Add a squeeze of lemon (no pits!). Use wooden spoon to gently mix in lemon juice, then stir occasionally as sugar begins to melt. Slowly, the mixture will liquify. Stir occasionally. Break up clumps with spoon. You are looking for almost clump free dark pumpkin color but no darker. Bitterman says to look for the color to be that of "George Hamilton's tan." I get a kick out of that.
When you have mostly clump free liquid, add 2TBSP of Agave, and stir until the foaming stops. Turn off burner. Stir in butter and a two-finger pinch of baking soda. The mixture will foam, looking like a science project. Keep stirring but without wasting a minute, as soon as the butter and baking soda are integrated, pour the mix onto the silpat in one long and centered stream. Scrap the pan.
While counting to 24, fill skillet with hot running water. Turn around at 23 and cover the silpat with the second one and start rolling the brittle. Get it as thin as you are able in 20-30 seconds. Flip over, remove the now top silpat. Sprinkle at least 1TBSP over the top of the brittle, place the silpat over that, and roll again so that the salt adheres.
Heavy skillet, non-stick or cast iron
Two full sheet silpat mats or large sheets of parchment
Rolling pin as this stuff is HOT
recipe courtesy of Martha's Vineyard Sea Salt and adapted from Mark Bitterman's Salted: The Manifesto of the Worlds Most Important Mineral.
for more please visit www.mvseasalt.com/sea-salt-recipes