Corn Hibiscus Brittle
Instructions
- 1½ teaspoons baking soda 8 ounces sugar ½ cup corn syrup ¼ cup water 1 pinch salt 2½ ounces dehydrated corn 1 tablespoon dried and crushed hibiscus ½ teaspoon butter Sift baking soda and set aside. In medium pot with high sides, cook sugar, corn syrup, water and salt on medium heat. Keep pot sides clean by brushing with wet pastry brush, dipping in water between applications. Let sugar mixture cook until a light caramel color. Remove from heat. Quickly whisk in baking soda; mixture will begin to bubble and darken. Immediately fold in corn, hibiscus and butter using heat-resistant spatula. Pour onto Silpat mat, place second Silpat mat on top, then roll as quickly as possible to evenly distribute. Allow to cool until hard. Remove top Silpat and break apart to desired pieces. Brittle can last up to three weeks stored in airtight container, in cool, dry place. Serve with ice cream, mix into your favorite trail mix or dip large shards into chocolate.
