|
Best-Dressed Chefs! www.coolaprons.com |
|
|
|
Best-Dressed Chefs! www.coolaprons.com |
|
Put a 24" by 12" sheet of parchment on a work surface
and anchor
corners with pieces of tape. Bring sugar, water,
and sea salt to a
boil in a 2-quart heavy saucepan over moderate
heat, stirring until
sugar is dissolved. Cook mixture, without stirring,
washing down any
sugar crystals from side of pan with a pastry brush
dipped in cold
water, until syrup registers 238F (soft-ball stage)
on thermometer,
12 to 14 minutes (sugar syrup will be colorless).
Remove from heat
and stir in seeds with a wooden spoon, then continue
stirring until
syrup crystallizes, 3 to 4 minutes.
Return pan to moderate heat and cook, stirring
constantly, until
sugar melts completely (sugar will continue to
dry and become grainy
before melting) and turns a deep caramel color,
4 to 5 minutes more
(seeds will be toasted). Carefully pour hot caramel
mixture onto
parchment and carefully cover with another sheet.
Immediately roll
out (between sheets of parchment) as thinly as
possible with a
rolling pin, pressing firmly. Remove top sheet
of parchment and
immediately cut brittle into pieces with a heavy
knife or pizza
wheel. Cool brittle completely, then peel paper
from bottom.
Alternately, break brittle into pieces once cool.