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Category: Desserts

Beer brittle

Beer brittle
Bob Chamberlin / Los Angeles Times

Kiss My Bundt Bakery owner Chrysta Wilson always stocks her fridge with Tecate. Not because she craves the light Mexican beer but because she bakes with it. Her Tecate cake is moist, light and crumbly. It's the carbonation, she says. ... Read more

Total time: 25 minutes | Serves 4 to 6
Note: Adapted from Bistro LQ.
  • 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • Pinch salt
  • 1/2 teaspoon vanilla
  • 1 cup toasted nuts, such as slivered almonds or pistachios

Step 1Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray.

Step 2In a large, heavy-bottom saucepan, combine the beer, sugar and corn syrup. Bring the mixture to a boil over high heat, then reduce the heat to maintain a good simmer (watch that the mixture does not boil over, stirring occasionally if needed). Cook until a candy thermometer inserted reads 310 degrees, then remove from heat.

Step 3Immediately stir in the salt, vanilla and nuts. Be careful, as the mixture will steam. Quickly pour the brittle over the pan, spreading it thin. Cool the brittle, then break into pieces.

Each of 6 servings:
255 calories; 4 grams protein; 42 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 35 grams sugar; 27 mg. sodium.
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