Photo: Dry Roasted Edamame Brittle Recipe
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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By elkabong
Evington, VA
on February 04, 2011
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For those of you having trouble with this recipe let me point out a few things.
First, its the same candy making technique as Alton's Peanut Brittle. 2nd Watch the video for the Pnut version and you will get the hang of it. 3rd use a candy thermometer. Yea Alton says eyeball it it but in the video he points out to take the sugar to 340 deg F. Eye balling sugar crack points is for experts like my grandma was. 4th Read my review of the peanut brittle recipe :
By middlenamefrank
on November 17, 2010
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Okay, I think there's a bit of a liability issue here. Molten sugar is extremely hot and very, very sticky, which makes it very dangerous. I think all the monkey motion with dissolving the sugar in water, then boiling the water out to be left with melted sugar, is supposed to be a relatively safer way of melting the sugar. I tried it this way twice, burned it once and had it seize in the pan once. Nonetheless the flavor was so good I persevered, and the third time I just threw the sugar in the pan dry over high heat, stirring frequently. The sugar melted beautifully and it poured out onto my silicone mat perfectly.
Keep at this one, it's worth mastering!
By bgluikart_12546605
Prairieville, 57
on January 11, 2010
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Something is missing. Followed directions twice. By time sugar is amber it is dry.This recipe is not good eats. Please review it. Have done countless other recipes from this show. All have been good. This one should be modified.
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