Recipe
This Very Nutty Chili Crisp Is Meant To Go On Desserts
The following excerpt and recipe is from James Park's new cookbook "Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings," available now on Amazon.
This chili crisp gets down to basics with only three components: oil, chili flakes, and crunch. Unlike Everyday Savory Chili Crisp (page 18), which is packed with complex, garlicky, umami flavors, Very Nutty Chili Crisp lets the texture of chopped nuts costar alongside the spice of chili flakes. It tastes super clean, with a pleasant amount of spice at the end, and the oil smells aromatic and deliciously nutty thanks to a blend of chopped nuts. After testing Lao Gan Ma, one of my favorite chili crisps, in my dessert recipes with unpleasant results, I came up with this chili crisp specifically to complement desserts. It has a little bit of umami from fried chili flakes, so a dollop of this will really elevate the taste of sweets. I honestly swear by using Very Nutty Chili Crisp whenever I make desserts. You can, of course, use this for savory dishes, such as biscuits or noodles.
Very Nutty Chili Crisp
- Prep Time: 10 mins
- Cook Time: 3 mins
- Total Time: 13 mins
- Servings: 2
Ingredients
- 5 tbsp 40 g gochugaru
- 5 tbsp 40 g Sichuan chili flakes
- 2 tbsp Aleppo pepper flakes
- 1 tbsp light brown sugar
- 1½ tsp kosher salt
- 1 cup 140 g coarsely chopped nuts see Notes
- 1½ cups 360 ml neutral oil such as vegetable or canola