Dry Roasted Edamame Brittle

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Et Tu Mame

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
30 min
Level:
--
Yield:
1 1/2 pounds

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Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 30 min
Total:: 1 hr 15 min

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Ingredients

7 ounces dry roasted edamame
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 pound 6 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. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

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Comments & Reviews

recipe Dry Roasted Edamame Brittle
Elizabeth Saint Clair, MI 07-16-2009
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Wonderful, but watch it carefully!
Rated: 5 stars out of 5

I don't have a cast iron skillet to use as a heat diffuser (shame on me, I know) but I just had to try this recipe. I was... doing other chores while the first batch cooked, so of course it burnt badly over the direct heat when my back was turned. So I poured it out to cool and throw away without wasting the soynuts. For the second batch, I boiled over medium-high (instead of high) and cooked for 15 minutes over medium-low (instead of medium). It obviously wasn't done yet, but I was afraid of it burning again, so I checked other brittle recipes and the consensus seemed to be getting the syrup to 340 F. I got out my thermometer and watched it like while it went from 295 to 340 (another five minutes or so) and pulled it off the heat immediately to go on with the rest of the recipe. It turned out beautifully!Read more
recipe Dry Roasted Edamame Brittle
Michael gilbert, AZ 05-18-2009
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This has all the taste elements, although something went awry with mine
Rated: 4 stars out of 5

I was sitting down with some dry roasted edamame and a beer, flipped over to Good Eats and this episode was on - right at the... part where they were eating edamame and drinking beer. :) I had picked up a large 29 oz container of dry roasted edamame at CostCo, I think it was around $6. It was about 1/3 gone when I saw this episode. A few days later, I had to try it. The flavor is great - salty, sweet, a hint of heat, and a great texture. I was actually snacking on the edamame a little with just the soy/salt/cayenne on it while the sugar was cooking. Speaking of the sugar cooking, something went horribly wrong with my execution. I did the cast iron trick with a stainless stell pot inside it.. that worked fine... but as the sugar was cooking, it wasn't changing color at all. 20....25...30...35 minutes went by. I was just going to keep going, but there was a large ring of sugar crystals forming around the pot, and you could see chunks of sugar on the surface of the bubbles. It was only getting worse after about 35 minutes of cooking, so I added the edamame and ... it was a grainy ugly horrible mess. A very tasty, grainy, ugly, horrible mess. I didn't stir the sugar while it was cooking - the recipe didn't mention stirring, and Alton is always VERY clear on dos/don'ts. I'll have to do some research and see what I did wrong, or if it was just bad luck and I should try again.Read more
recipe Dry Roasted Edamame Brittle
Scott Austin, TX 11-29-2008
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Resurrection of a childhood favorite with an adult bite!
Rated: 5 stars out of 5

I loved cooking peanut brittle with my dad when I was a kid, but lost the taste for it in my 30's. I saw Alton's show last... week on this and had to try it (had a similar impulse for the lemon curd show...) My dad passed away in September, so maybe I'm a bit more nostalgic now. My local grocery (an H.E.B.) called them "Dry roasted soy nuts, unsalted". They were organic and $3.79/lb (vs peanuts at $2.79/lb), so no sweat for 7 oz. Cook time was a bit longer than I expected, but not much. The cast iron skillet trick worked great, and he's absolutely right about working VERY quickly when you start to spread. I'd suggest spreading even while it's foaming up with the nuts- I waited for the foaming to die down and almost had a pile 'o brittle. The taste is FANTASTIC - just a bit of zing. I like hot, but even my wife who doesn't like hot still enjoyed them. I bought enough soy nuts for two batches - glad I did since I think a lot of friends will be getting this for Christmas! As always Alton, thanks for shining a new light on an old favorite. My dad would be pleased.Read more