With the big game coming up on Sunday, I thought I would share a yummy “party food” recipe that’s bound to be a hit with any crowd – if it ever makes it to the party 😛
I found this recipe in the newspaper while visiting family one Christmas, and made a few adjustments to fit our family’s tastes. I substituted raspberry-chipotle sauce for adobo sauce, and really liked the sweet and slightly spicy (but not too spicy!) zing that it added.
You may have to double – or triple – this recipe so that you don’t run out:
Sweet and Tangy Brittle Bites
Nonstick cooking spray (or bacon drippings/grease)
1 cup sugar
1/4 cup water
2 T raspberry-chipotle sauce (or adobo sauce from can of chipotle chilies)
1 cup pistachios or pepitas (or 1/2 cup of both)
1/2 cup roasted peanuts
1/2 cups roasted cashews
4 slices bacon, cooked and chopped
1) Spray 2 large baking-sheet size pieces of parchment paper with non-stick cooking spray (or coat with leftover bacon grease); lay one piece flat on countertop, set other piece aside for use later.
2) Combine sugar and water over high heat, stirring until sugar is completely dissolved. Continue cooking, unstirred, until sugar reaches a golden syrup-like color, approximately 4-6 minutes.
3) Cook an additional 1-2 minutes while gently swirling pan over heat until sugar reaches a darker color. (Koch’s note: There is a fine line between slightly dark, a little bit darker, and “Oh, sh** – what did I just do?” – monitor your mixture carefully 😛 )
4) Remove pan from heat.
5) Stir in bacon and nuts to coat (you can warm the nuts in the microwave to give you a little additional “working” time).
6) Stir in raspberry-chipotle (or adobo) sauce and mix well.
7) Pour brittle mixture onto piece of coated parchment paper. Place other piece of parchment paper, coated side down, on top of mixture.
8) While brittle is still warm, use rolling pin to flatten out into uniform layer.
9) Let brittle cool completely; break into pieces. Can be stored in airtight container or given as gifts.