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Chef Jason Morse is the executive chef for the Douglas County School District and also runs his own company, 5280 Culinary. He's one of Colorado Proud's go-to chefs for recipes featuring Colorado meat, dairy and produce. Here's his take on brittle, using millet for crunch and nutty flavor.
Colorado Millet Brittle 1-1/2 teaspoons baking soda 2 teaspoons water, room temperature 2 teaspoons vanilla paste 1-1/2 cups cane sugar 1 cup water, room temperature 1 cup corn or cane syrup 4 tablespoons salted butter, softened 16 ounces raw millet 1 teaspoon kosher salt
Place parchment paper onto a cookie sheet and set aside. In a small bowl mix the baking soda, 2 teaspoons of water and the vanilla paste. In a medium saucepan combine the cane sugar, water and syrup. Cooking over medium heat bring to 240 degrees on your candy thermometer. Next, add the millet and butter and cook to 300 degrees. Be careful not to let the mixture get too dark, too fast. Adjust heat accordingly. Stir in the salt then add the baking soda mixture and allow to aerate (foam). Place this mixture onto the parchment lined cookie sheet and spread using an offset spatula to the desired thickness. Allow to cool at room temperature. Once cooled, break into pieces and store covered in a cool dry place.
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