Dry Roasted Edamame Brittle
"Less fat than a nut brittle. But it still has the sugar! A nice twist."
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
1 Batch
ingredients
- 7 ounces dry roasted edamame
- 1 tablespoon soy sauce
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon kosher salt
- 22 ounces sugar
- 12 ounces water
directions
- Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
- Line a half sheet pan with a silicone baking mat.
- Place a 3-quart saucier inside a large cast iron skillet.
- Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil.
- Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.
- Remove from the heat and stir in the edamame mixture.
- Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula.
- Cool completely, approximately 30 minutes, and then break into pieces.
- Store in an airtight container for up to 2 weeks.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
