I can’t begin to say why I thought this would be any good. Maybe I saw it on Chopped.
But we entered December with dozens of uneaten 1-ounce bags of Ruffles potato chips in the camp kitchen and only one event — a Christmas one — left on the calendar.
And potato chip brittle was born.
This is essentially the peanut brittle recipe I normally use, but with 8 ounces of potato chips in place of 1 pound of raw peanuts. I omit the salt in the original recipe, but shake in a little cayenne, just so you know there’s a little something going on.
It’s not the best brittle you’ll ever have, but if you’re trying to use up leftovers, it’s resourceful. And cheap.
Try it on Saturday. It’ll be among the treats served after the cantata at A Sacandaga Christmas at camp.
POTATO CHIP BRITTLE
- 2 cups sugar
- 1/2 cup water
- 1 cup light corn syrup
- 8 ounces salted potato chips
- 2 tablespoons room-temperature butter
- Pinch cayenne
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
In a 4-quart saucepan, combine sugar, water and corn syrup, and bring to a boil over high heat, stirring constantly with a heatproof spatula or wooden spoon. Cover and boil 4 minutes.
While sugar is boiling, lightly oil a 10- by 15-inch sheet pan or line with parchment paper.
After sugar has boiled 4 minutes, remove cover and continue to boil, without stirring, until the mixture reaches 320 degrees.
Remove sugar from heat and add butter, cayenne, vanilla extract and baking soda, and stir vigorously. Fold in potato chips, stirring until they’re coated evenly.
Transfer mix to the oiled or lined pan. Using a heatproof spatula, spread mix as thin as possible. Let cool about 30 minutes.
Yield: About 16 2-inch square pieces.
Adapted from: Chocolate & Confections by Peter P. Greweling (John Wiley & Sons, 2010).