Caramelized Malt Clusters
1. Toast the damp spent grain on an oiled baking sheet in a 300 F oven until dry. Remove from heat, sprinkle with salt and set aside. Wipe the baking sheet with oil again and set aside.
time : Advance prep required
dessert and sweets,snacks and dips
2 cups spent grain (preferably caramel malt)
2 tablespoons corn oil
1 teaspoon salt
2 cups sugar
1 teaspoon dark corn syrup
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon white pepper
2. Caramelize the sugar by placing it and the corn syrup in a heavy 2-quart stainless steel or enameled pan, and cook over medium-high heat until the syrup reaches 300 F. Remove from heat and let the boiling subside and cool 3 minutes. Stir well.
3. Add the caramel malt and spices, and stir again. Place on the oiled baking sheet, pressing into a thin layer with the back of a wooden spoon. When cool, the caramelized malt will break into little clusters.
4. Serve on a salad of baby spinach, sliced strawberries, and sliced white mushrooms.