Crackle Brittle

This brittle is based on the filling of the celebrated Crack Pie we serve at my bakeries. An easy no-boil recipe, it’s a good option for anyone nervous about a pot of hot sugar.

• Vegetable oil for the pan, if needed
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 Tbs. all-purpose flour
• 1-1/4 tsp. kosher salt
• 2-1/4 oz. (4-1/2 Tbs.) unsalted butter, melted and cooled slightly
• 1/4 cup heavy cream
• 2 large egg yolks
• 1/2 tsp. pure vanilla extract
• 1 cup puffed rice cereal, crushed corn flakes or other cereal, graham crackers, chips, pretzels, granola, nuts, or seeds

Position a rack in the center of the oven and heat the oven to 350°F. Have ready a 9x13-inch rimmed baking sheet. If the sheet is not nonstick, line the bottom and sides with parchment and oil the parchment.

Whisk both sugars, the flour, and salt in a medium bowl. Whisk in the butter, cream, yolks, and vanilla until well combined.

Pour the mixture onto the baking sheet and use a silicone spatula to spread it evenly to the edges. Sprinkle the cereal, nuts, or seeds over the mixture. Bake, rotating the pan if hot spots appear, until the brittle is dark golden-brown, 20 to 25 minutes.

Cool on the baking sheet on a rack at room temperature for 30minutes (leave the oven on). If it’s still malleable, return it to the hot oven for another 5 to 10 minutes until it’s a shade or two darker. Let cool for another 30 minutes and test again. Once it’s no longer malleable, cool completely, about 1-1/2 hours.

Invert the brittle onto a cutting board and remove the baking sheet and parchment, if using. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.