Caramelized Wine Brittle

A great addition to any dessert or equally fantastic as a candy!

Note: The finished product picture is a brittle I made using Chardonnay. The Instructable example was made using Pinot Noir (you'll notice a color difference). Cheers!

For any and all of my culinary creations, you can follow me on Instagram @thebeerchannel or on Twitter @bruappetit

Here's what you'll need:

saucepan or frying pan
baking sheet or hotel pan
whisk
parchment paper
corkscrew
wine glass
measuring tools (TB, tsp, C...)

2 C granulated sugar
4 TB water
4 TB wine (any)
2 TB Shimmering Sugar (any color)
2 TB Sea Salt

Start by opening the wine and pouring yourself a glass.
Now...
Place the sugar in the pan with the water on the stovetop. Do not stir. Just put it on medium high heat and let it sit. Every once in a while, pick up the pan and slosh it around to mix. Caution! The contents of the pan will burn you if it comes in contact with your skin. Make sure this does not happen.

Once the sugar starts boiling, begin to use the whisk to get the sugar from the sides of the pan. As the sugar browns it becomes sweeter (caramelizes). I do a light golden brown and then add the wine. Set a kitchen timer for 5 minutes and let it boil on its own.

Add in 2 TB of the Shimmering Sugar and 2 TB of the Sea Salt. Stir for 1 minute with the whisk.

Remove from heat, let sit for 30 seconds and evenly pour the contents of the pan onto the baking sheet that is covered with parchment paper. The important thing here is to make sure it's evenly poured to set, because you don't want your brittle to be too thick!
Sprinkle the remaining Sea Salt and Shimmering Sugar over the entire product. Allow to cool on its own (about 30 minutes).
You'll know it's done when you can take a little and make a bubble with the product on the parchment paper.

Lift parchment paper and drop it to shatter the product into shards.
Use the shards to garnish your favorite dessert, eat them stand alone, or give them as a gift!
Cheers!