Check out this crunchy cricket brittle recipe by Charles Murney, and bring bite back to your favourite dessert. Makes 12 servings!
Ingredients
- 242 g white sugar
- Pinch of salt
- 50 g whole roasted crickets
- 250 ml of water
- 30 g butter
Directions
- Heat pan with water, sugar, and crickets
- Grease pan with butter (pie shell size)
- Remove sugar mixture and add crickets on a pan
- Let cool and serve