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
- Lightly crush the peanuts using a mortar and pestle.
- Combine the peanuts, sesame seeds, cinnamon sticks, and Aleppo pepper in a metal bowl.
- Heat the oil in a small saucepan. When hot and almost smoking, remove from heat and carefully pour the oil over the spices in the bowl. Stir and let cool.
- When completely cool, decant into a jar. Store in the fridge.