The 2024 maple sugaring season is in full swing at River’s Edge Sugar House here in Ashford, so it’s time to mix up a batch of Maple Chili Crisp. Maple Chili Crisp is like no other condiment. If you like heat – it’s got it. If you like sweetness, it’s got it. If you like garlic, it’s got it. If you like nuttiness, it’s got it.
Maple Chili Crisp is fantastic on scrambles eggs or French toast – the heat wakes up the creaminess of the eggs. It’s fantastic with Air-Fried Brussels Sprouts – the sweetness of the dulcet maple notes tames the funkiness of the Brussel sprouts. It’s also fantastic with ground turkey meatballs – the crispy garlic adds a smoky bit of texture. You get the picture – it’s as versatile as it is addictive.
Maple Chili Crisp
Ingredients
- 2 T chili crisp
- 2 T maple syrup
- 1 T toasted sesame oil
Instructions
- Mix – Spoon each ingredient into a small bowl and stir to combine. Set the mixture aside to bring it to room temperature. (I'm assuming that your store your maple syrup and your chili crisp in the frig like I do.)
- Serve – Pass the bowl around the table with a big spoon for drizzling. Enjoy!
INGREDIENT NOTE: If you have never tried chili crisp, I recommend that you pick up a jar next time you’re at Trader Joe’s or Whole Foods. I think you can even buy it at Walmart these days. My friend Lisa turned me on to it, and I don’t know how I ever lived without it. It is hot, but not burning hot. Just wake-up-your-senses hot. So you get the chili – but what of the crisp? Oh, you’re in for a treat. The crisp is crispy, crunchy, smokey bits of caramelized garlic. You can’t imagine it – you must taste it.
If you’re interested in reading more about chili crisp, the Eater offers a comprehensive guide to chili crisps that will whet your appetite. Enjoy!
