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Recipe Detail Page
Chili Crisp Sundae
Summer 2024
Chili crisp may seem like an offbeat sundae topping, but this homemade version contains no garlic or other alliums, and its spicy, savoury and crunchy notes marry so well with vanilla ice cream that you’ll wish you had made a double batch. Bringing this sundae to the next level are shards of sesame brittle spiced up with pink peppercorns.
Serves 4
CHILI CRISP
1/4 cup (60 mL) roasted salted peanuts, coarsely chopped
1 tbsp (15 mL) chili flakes
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) five-spice powder
1 1/2 tsp (7 mL) soy sauce
1/2 cup (125 mL) canola or sunflower oil
SESAME BRITTLE
1 cup (250 mL) sugar
1/4 cup (60 mL) water
2 tsp (10 mL) soy sauce
1/2 cup (125 mL) light corn syrup
1 tsp (5 mL) baking soda
1 tbsp (15 mL) butter
3 tbsp (45 mL) roasted white and black sesame seeds, divided
1 tsp (5 mL) pink peppercorns, coarsely chopped
Vanilla ice cream for serving
1. For the chili crisp, combine peanuts, chili flakes, sugar, five-spice powder and soy sauce in a medium heatproof bowl.
2. In a small saucepan, heat oil to 300°F (149°C). Pour over peanut mixture and carefully stir to combine. Cool completely. Transfer to a glass jar. Cover and refrigerate up to 1 week.
3. For the brittle, line a baking sheet with parchment. In a medium saucepan, stir sugar with water and soy sauce. Add corn syrup. Set pot over medium heat. Bring to a boil and cook, without stirring, to 280°F (138°C), about 15 minutes.
4. Remove from heat and carefully stir in baking soda. Stir in butter and 2 tbsp (30 mL) sesame seeds. Working quickly, scrape mixture onto prepared baking sheet and spread to 1/4‑inch (5-mm) thickness. Sprinkle with remaining 1 tbsp (15 mL) sesame seeds and peppercorns. Cool completely. Break into pieces. Place in an airtight container and store in a cool, dark place up to 1 week.
5. To make the sundaes, scoop ice cream into bowls and top with some chili crisp. Garnish with brittle pieces.
Serves 4
