Sweet is good. Sweet & salty is better. Sweet, salty & spicy is a taste of heaven.
Everyone thinks that spicy is for savory not for sweet treats but man-oh-man are they wrong. A hit of chile is just the ticket for a dessert that makes you beg for seconds.
And whipping up something that hits the sweet, salty and spicy buttons in one go is easy-peasy. This chile almond brittle is a case in point. Melt some sugar to make a caramel and then jazz it up with some chile, almonds and a generous pinch of sea salt. Super simple but also super delicious.
Now that you’ve got your brittle, what to do with it? Well eat it while no one is watching, for one. Then when you’ve been caught red handed, mumble an excuse about needing to ‘test’ it for seasoning and pretend you hear their cell phone ringing.
This little ditty would be great on top of ice cream or chocolate mousse or – and here’s how we like at Chile HQ – on top of some COYO coconut milk yogurt. It’s creamy and rich and good for you too. And you know what health nuts we are at The Chile Trail. OK, maybe you didn’t, but body is a temple and all that jazz. We also used organic chile for the brittle – our own chile flakes. It’s big, it’s bold and man is it sweet.
Chile Almond Brittle
Folks have different ways of making a caramel and this is mine but if you prefer starting with a mixture of water and sugar, go for it. The important thing is to make sure it turns a deep, rich color – that’s when it’s got loads of toasted flavour. For added umph, toast the almonds before adding to the caramel.
½ cup granulated sugar
½ cup sliced almonds
½ tsp organic chile flakes
Generous pinch sea salt
Place the sugar in a small saucepan. Melt it over medium heat and cook until it becomes a rich nutty brown caramel. Remove and stir in the almonds, chile flakes and salt. Quickly pour onto a silicone baking mat and spread out. Let cool then break into shards.
Serve with COYO coconut milk yoghurt and enjoy.
OMG. That looks SOOOOOOO good. I am trying it, well, as soon as I order some spices!
Glad you’re feeling the chile love there, Daily Cure.
Could you post a picture of what the sugar looks like in the pan just before you add the other ingredients Please? and Thank You
Hi there! Sadly we don’t have a photo but here’s the thing — the caramel is brown from the beginning because you’re using brown sugar so you’re not going to get the color change like you would with white sugar. It’s pretty forgiving recipe (which is how we like it!), so keep it at a low simmer, don’t stir and you should be fine. Thanks for writing in!