Two Jade Bowls

A streamlined dessert chili crisp recipe neutral enough for desserts but packed with nuts and seeds for extra crunch. Since there’s no garlic or ginger, it’s fabulous on ice cream, pie, cobbler, etc., but still wonderful on savory dishes. As with all chili crisp recipes, I still love heating this chili crisp in a cast iron skillet, then frying an egg directly in the spicy oil.

A few months ago I listened to a Splendid Table episode about a variety of chili crisps. The guest discussed a special dessert chili crisp that was neutral enough for ice cream without garlic or ginger. I decided to create my own.

First I took my original crisp recipe from this blog and eliminated the garlic. Then I increased the sesame seeds and added crushed peanuts. I started with Korean gochugaru red pepper, but it turned out to be too bitter on top of ice cream. I decided to switch to Aleppo pepper which is more delicate and aromatic. It worked seamlessly. I also reduced the amount of oil in proportion to the chili and crunch so that it wouldn’t create an oil slick on top of desserts. I finally found the right balance. I served this dessert chili crisp on top of vanilla ice cream at parties throughout the holiday season, and it was a huge hit. I hope you get a chance to try it at home too.

Note: I used roasted, salted peanuts, which you can add directly to the bowl of dry ingredients. However, if you use raw, unsalted peanuts you’ll need to heat them in the oil and add a few pinches of salt.

Dessert Chili Crisp

A streamlined dessert chili crisp recipe neutral enough for desserts but packed with nuts and seeds for extra crunch. Since there’s no garlic or ginger, it’s fabulous on ice cream, pie, cobbler, etc., but still wonderful on savory dishes.

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Ingredients

  

• 1/3 cup salted, roasted peanuts
• 2 tbsp sesame seeds
• 2 cinnamon sticks
• 1/3 cup Aleppo pepper
• 1/2 cup neutral oil such as avocado oil or sunflower seed oil

Instructions

 

• Crush the peanuts with a mortar and pestle. Combine all of the dry ingredients in a metal bowl.
• Heat the oil in a small saucepan. When hot but not smoking, turn off the heat and carefully pour the hot oil over the dry ingredients. Let it cool, then decant into a clean jar. You don’t need to refrigerate, but I generally do just in case. Enjoy!

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