We created toffee crumbs. The inspiration was toffee. The catalyst was the smart as heck toffee recipe in Stella Parks', aka Bravetart's, debut book: Bravetart, Iconic American Desserts. We made the toffee, sorry no spoilers. We broke it up into pieces. We ground the toffee up with white chocolate, Rice Krispies and salt. The result is the addictive toffee crumbs we will put into action at Curiosity Doughnuts and as many other places I can think of.
Toffee Crumbs
350 grams Bravetart Toffee
475 grams white chocolate
255 grams Rice Krispies
4 grams salt
Pulverize in a food processor. Reserve in a zip top bag until ready to use, if you didn't eat them all already.
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August 10, 2009
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