While we developed this recipe specifically for ice cream, we also think it makes for a perfect edible gift. Who wouldn’t want to get a small cellophane bag with delicious crunchy brittle? Instead of traditional corn syrup, we go a less-processed route and use brown rice syrup instead.
MAKES ABOUT ¾ POUND
Very cold butter, for greasing
1 cup (200 grams) sugar
4 tablespoons (½ stick/56 grams) unsalted butter
3 tablespoons (60 grams) brown rice syrup
¼ teaspoon (2 grams) baking soda
¾ teaspoon (3 grams) kosher salt
¾ cup (75 grams) sliced almonds
6 tablespoons (30 grams) cocoa nibs
1 teaspoon freshly ground Sichuan peppercorns
1. Lightly butter the bottom of a 9 × 13-inch rimmed baking sheet. Line the baking sheet with parchment paper trimmed to fit and very lightly butter the paper as well.
2. In a medium, heavy-bottomed saucepan, combine the sugar, 4 tablespoons butter, and the brown rice syrup with ¼ cup water; stir everything together so all the sugar is wet. Cook the mixture over high heat until it turns dark amber, 8 to 10 minutes. Remove from the heat and add the baking soda, followed by the salt. The caramel will rise and bubble.
3. Using a wooden spoon, fold in the almonds, cocoa nibs, and pepper. Pour the mixture over the prepared baking sheet and use the back of the spoon to spread it to about ¼ inch thick. Let cool completely. The brittle will keep in an airtight container for several weeks.