Himalayan Salt Brittle

Name: Himalayan Salt Brittle
Yield: makes about 1/4 pound
Ingredients: 1 tablespoon unsalted butter, plus more for greasing; 1 cup sugar; 2 tablespoons agave syrup; 1 two-finger pinch of baking soda; 1 tablespoon coarse rock salt, such as Himalayan pink

December 14, 2011

Clear the decks. Salt brittle brings salt and sugar together as an edible mosaic. Eat it on its own, or serve a shard of salt brittle alongside paprika pork chops. Serve with fruit salad or endive salad with walnuts and Roquefort cheese. Crumble over unsweetened yogurt, oatmeal, or chili con carne. Himalayan salt is hard to use because—well, because it’s hard—but its rocky texture and gemstone beauty contribute brilliantly to brittle.

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