Caramelized Malt Clusters
Lucy Saunders
prep
time : Advance prep required
recipe type:
dessert and sweets,snacks and dips
ingredients:
2 cups spent grain (preferably caramel malt)
2 tablespoons corn oil
1 teaspoon salt
2 cups sugar
1 teaspoon dark corn syrup
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon white pepper
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1. Toast the damp spent grain on an oiled baking sheet in a 300 F oven until dry. Remove from heat, sprinkle with salt and set aside. Wipe the baking sheet with oil again and set aside.
2. Caramelize the sugar by placing it and the corn syrup in a heavy 2-quart stainless steel or enameled pan, and cook over medium-high heat until the syrup reaches 300 F. Remove from heat and let the boiling subside and cool 3 minutes. Stir well.
3. Add the caramel malt and spices, and stir again. Place on the oiled baking sheet, pressing into a thin layer with the back of a wooden spoon. When cool, the caramelized malt will break into little clusters.
4. Serve on a salad of baby spinach, sliced strawberries, and sliced white mushrooms.
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