We’re at it again making delectable recipes with LAY’S® Wavy. Today we’re making another one of Chef Jody Denton’s scrumptious desserts. There will be ice cream and toppings that you won’t be able to resist. Bring it on, summer heat. We’ve got a cool treat to get us through. First, we’ll make the salted caramel sauce. Then we’ll make LAY’S® Wavy Almond Brittle. And for the final piece, we’ll build a delicious sundae.
Time to cook!
Salted Caramel Sauce
Let’s get started with a sweet and salty sauce.
– 1 cup sugar
– 2 tablespoons water
– 1 tablespoon lemon juice
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1 teaspoon coarse sea salt
1. In a medium-sized sauce pan, combine the sugar, water and lemon juice and place over medium flame.
2. Add the butter and stir until completely melted. The caramel will bubble up at this point, so be careful. Once it stops bubbling, stir in the cream and salt and set aside to cool to room temperature.
*Caramel can be stored in the refrigerator for several weeks.
First combine the sugar, lemon juice and water in a small sauce pan.
Cook over medium heat. Periodically brush the sides of the pan with a pastry brush and water to keep the sides from burning. Stir occasionally until the caramel becomes the color of coffee with a little cream. Be careful not to let it get too dark, as this will produce a bitter flavor.
Add the butter and stir until it’s completely melted. The caramel will bubble up at this point, so be careful. Once it stops bubbling, stir in the cream and salt and set aside to cool to room temperature.
LAY’S® Wavy Almond Brittle
Next up we’re going to make brittle.
– 1 cup sugar
– 1/2 cup light corn syrup
– 3/4 cup coarsely chopped almonds, toasted
– 1 tablespoon butter
– 1/2 teaspoon vanilla extract
– 1/8 teaspoon salt
– 1 teaspoon(s) baking soda
– 3/4 cup broken LAY’S® Wavy Original Potato Chips
1. Put the sugar and corn syrup in a medium-sized heavy saucepan over medium heat, stirring constantly until the mixture starts to boil. Without stirring, let it boil for five minutes or until a candy thermometer reaches 310°.
2. Remove from heat, and stir in butter and remaining ingredients.
3. Add almonds and LAY’S® Wavy Original Potato Chips, and cook 2 to 3 more minutes or to 280°. The mixture should be golden brown.
4. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.
Pour the sugar and corn syrup into a medium-sized heavy saucepan over medium heat, stirring continuously until it reaches a boil. Let it boil for five minutes or until a candy thermometer reaches 310°. Do not stir.
Remove the pot from the heat, and stir in the butter, vanilla extract, salt and baking soda.
Add almonds and LAY’S® Wavy Original Potato Chips, and cook 2 to 3 more minutes or until the mixture reaches 280°. It should be golden brown.
Spread the mixture out onto a metal surface or shallow pan. Let it stand for five minutes or until hardened.
Break it into pieces.
Building Your Sundae
Now that you’ve got your toppings, it’s time to make your ice cream creation.
Scoop the ice cream into bowls, drizzle with salted caramel sauce, add brittle, and top with a light sprinkling of Maldon salt.
Who knew chips could be so incredible in brittle?! They really add that touch of salt so many of us love.
What are your favorite ice cream toppings? Feed us your thoughts in the comments.
This post is a collaboration with LAY’S® Wavy.