MV Sea Salt Brittle

This is a fun and relatively easy recipe to make but working with hot sugar requires that we warn you to be careful and move methodically. No kids, dogs, kitties or libated friends or other trip hazards should be around to interfere.

MV Sea Salt Brittle
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Cook Time
15 min
Cook Time
15 min
886 calories
202 g
31 g
12 g
0 g
7 g
233 g
161 g
200 g
0 g
3 g
Nutrition Facts
Serving Size
233g
Amount Per Serving
Calories 886
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 161mg
7%
Total Carbohydrates 202g
67%
Dietary Fiber 1g
4%
Sugars 200g
Protein 0g
Vitamin A
7%
Vitamin C
3%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Granulated Sugar
  2. Squeeze of lemon juice (to prevent clumping)
  3. 2 Tbsp of Agave
  4. 1 Tbsp Butter
  5. 2-finger pinch of Baking Soda
  6. MV Sea Salt
Instructions
  1. Measure out all of your ingredients to have ready
  2. With stove on medium-high, pour 1C of sugar through sieve into skillet. Add a squeeze of lemon (no pits!). Use wooden spoon to gently mix in lemon juice, then stir occasionally as sugar begins to melt. Slowly, the mixture will liquify. Stir occasionally. Break up clumps with spoon. You are looking for almost clump free dark pumpkin color but no darker. Bitterman says to look for the color to be that of "George Hamilton's tan." I get a kick out of that.
  3. When you have mostly clump free liquid, add 2TBSP of Agave, and stir until the foaming stops. Turn off burner. Stir in butter and a two-finger pinch of baking soda. The mixture will foam, looking like a science project. Keep stirring but without wasting a minute, as soon as the butter and baking soda are integrated, pour the mix onto the silpat in one long and centered stream. Scrap the pan.
  4. While counting to 24, fill skillet with hot running water. Turn around at 23 and cover the silpat with the second one and start rolling the brittle. Get it as thin as you are able in 20-30 seconds. Flip over, remove the now top silpat. Sprinkle at least 1TBSP over the top of the brittle, place the silpat over that, and roll again so that the salt adheres.
Tools
  1. Fine Sieve
  2. Heavy skillet, non-stick or cast iron
  3. Wooden spoon
  4. Two full sheet silpat mats or large sheets of parchment
  5. Rolling pin as this stuff is HOT
Adapted from Mark Bitterman's Salted: The Manifesto of the Worlds Most Important Mineral
beta
calories
886
fat
12g
protein
0g
carbs
202g
more
Adapted from Mark Bitterman's Salted: The Manifesto of the Worlds Most Important Mineral
Martha's Vineyard Sea Salt https://www.mvseasalt.com/