This Very Nutty Chili Crisp Is Meant To Go On Desserts
James Park shares his recipe for a chili crisp perfect for desserts with its nutty flavors and crunchy texture. This recipe is from his cookbook "Chili Crisp."
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
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