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.
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!