CORN NUT BRITTLE COOKIES
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- čas přidán 20. 08. 2024
- This episode is sponsored by KERRYGOLD! Molly used Kerrygold Unsalted Butter: www.kerrygoldu....
Shop The Recipe: www.jupiter.sh...
You’ve heard about peanut brittle, but may we introduce you to the brittle of the hour: CORN NUT BRITTLE. These cookies incorporate corn nut brittle both inside the cookie dough as well as on top, creating these irresistible toffee, jammy, caramel-y pockets in every bite, with the occasional crunch of a whole corn nut. Really, enough said.
#rice #butter #Kerrygold #ad
Ingredients :
PANTRY
1 ½ cups granulated sugar, divided
1 ¼ cups (100 g) corn nuts
1½ teaspoons baking soda, divided
2 teaspoons kosher salt, divided
2 tablespoons vanilla extract
1 ¼ cups (168 g) all purpose flour
½ cup (75 g) medium grind cornmeal
6 tablespoons dark brown sugar
Flaky salt, for sprinkling
DAIRY
12 tablespoons plus 3 tablespoons unsalted butter, divided
PROTEIN
1 large egg
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Video Series:
Director: Evan Robinson
Motion GFX Designer: Mack Johnson
Colorist: Kinan Chabani
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
As someone with a nut allergy and a lover of corn nuts, I have never been more excited about a cookie recipe. I'm definitely going to have to make this! Thank you!
I've never wanted something more than I want this right now.
Never in my life have I met someone perfectly describe my preferred texture of a cookie. Thank you Molly!!
You are the queen of salty desserts
She’s the queen of salty. PERIOD
‘That’s a lot of salt.’
and the queen of no chocolate desserts!! she hates chocolate lol
Snagged "More is More" last week - already in love. Thank you miss Molly!!
THE GRUNT FACING THE OVEN... LOL I DIE!
Really enjoy the way Molly narrates her cooking
Oh yum! I’m a big fan of Alvin’s 48 hour cookie but love this corn nut addition to the toffee!!!
Wait a minute, now we're censoring Molly's potty mouth?!? Free Molly...and somebody get her some Bar Keeper's Friend for that sauce pan!!!
Could this be "The cookie that broke the Internet part 2"?!
lol watching this on my lunch break at culinary school and we’re in the pastry unit today
Tried making these last night (and then cooking them today) despite never really liking corn nuts. I have to say this does not change my opinion on them; if I made them again I'd probably swap in peanuts.
I have witnessed an artist. Subscribed.
this is the most molly cookie ever
So glad you have a CZcams channel now!! Used to watch you all the time on that test kitchen channel
You were on one... this is advanced... i consider myself somewhat of a cookie pro, and I have similar taste (chewy, crispy, sunken.. and toffee flavors)... but corn.. sheesh! these are crazy.. eating one as I type... Thank you for this!
Love this idea! And I want to f around with the brittle using Utz Peanut Butter Pretzel Bites. Maybe some dark chocolate drizzle on top?
I made these cookies and followed the recipe exactly. Cookies didn't splay out flat like hers did. The toffee/brittle ontop never melted across the cookies. And the brittle was extremely hard to bite down in general. Probably would break up the corn nuts into much smaller pieces next time and used less flour, more butter for the dough.
The most fun you can have without chocolate! I did have one problem, I followed Molly's instructions and turned and flipped the pan (10:10 mark). Turning the pan wasn't a problem but flipping it caused all kinds problems :).
These look like they’re to die forrrrrrr 😩 can’t wait to make them
Heather Chandler would love this recipe!
I bet it would be killer with BBQ corn nuts. Update: I made this with plain and BBQ corn nuts. The general consensus was it's different (texture, taste) but not a keeper.
I've got to give it to Molly.. She really does know how to explain the process in the most simple way. I feel like I'm a master chef after watching a video tutorial by her.
Amazing! Such creativity
Reminds me of that SNL skit about white people adding one random ingredient to recipes
I made these today and they are toooo dieeeee forrrrrrr!
This is a genius idea 😀!
I'd be kinda afraid to take my brown butter this far tho 😋
This is the most genius thing🤩
Something to do for next weekend, thx
Definitely making these!
Yes!!!!
Very difficult recipe to follow as some of the other comments mentioned. No weights or proper amounts of ingredients. Baking is usually a joy for me but making this was a chore. :(
Just as a quick life hack to keep commentrs from measuring:
5/4 of a cup of corn nuts is exactly a single 4 oz bag
I’ve got to try these
Yum
Where's the apron from? I need.
Amazing for nut allergies!!!
How long do these cook after you rotate the pans?
This! I am wondering as well. If anyone knows, please halp :-)
For some reason I can’t get enough Corn nuts these days. Have you seen the Tejin ones? I digress: These cookies are a must try
I love corn nuts, however my teeth do not like corn nuts. lol.
Ok that looks good, i might try it!! Yummy results
Dumb question maybe but are we buying unsalted corn nuts or salted? I assume since adding salt probably unsalted?
I rather just eat the corn nut brittle by itself, no need to make it into a cookie.
I like traditional caramel brittle, but this seems interesting.
So difficult to follow this recipe without actual measurements because everything is divided and no weights given :(
PANTRY
1 ½ cups granulated sugar, divided = 150g +150g
1 ¼ cups (100 g) corn nuts
1½ teaspoons baking soda, divided = 3/4 tsp + 3/4 tsp
2 teaspoons kosher salt, divided = 3/4 tsp +3/4 tsp
2 tablespoons vanilla extract
1 ¼ cups (168 g) all purpose flour
½ cup (75 g) medium grind cornmeal
6 tablespoons dark brown sugar (I didn't bother converting this one, but notice each tablespoon looked pretty different so good luck)
Flaky salt, for sprinkling
DAIRY
12 tablespoons plus 3 tablespoons unsalted butter, divided = 120g + 30g
PROTEIN
1 large egg
You a real one
No bake time given. Also, no storage instructions for the brittle while the dough is chilling. I left mine sit on the counter and it absorbed lots of moisture from the air and is quite unpleasant now. The cookies might be good but the recipe/directions suck.
I mean, most people would call that fully burnt butter, but to each their own I guess.
i agree, the butter is not brown its burnt... the extra 30 seconds was unnecessary the butter wouldve continued "browning" with the residual heat of the saucepan
The first batch I made came out as toffee, the second batch is loose and crumbly 😢 does anybody know why that would happen? This has been a disaster as the toffee (by itself) was going to be Christmas gifts.
The second batch crystallized. It's a common problem with candy making. Better to use a percentage of inverted sugar (corn syrup) to resist crystallization.
What are corn nuts?
She’s the new Allison Roman
An overhyped home cook whose main claim to fame is being cute & presenting themselves as "quirky and down-to-earth" while actually being filthy rich?
"Lastly......" *adds 5 more ingredients*
Where is recipe
Shade…😂 it is oven though 🤷🏾. Rotisserie a chicken.
I want to love her so bad but she just reminds me of the girl who would bully everyone in high school SO hard
This is both corny and nutty!
9:47 couldn’t you add a few more, so you don’t waste more pans than you need? I mean I get not letting them touch, but seems a bit void of space.
Hmm I feel you could’ve added one more, but ok I guess it’s not bad given the expansion
how many negative comments do you want to leave on a single video-
@@bradm112 how many times are you going to not understand that people are going to be critical, and be critics. These are more constructive than negative, I’ve received this types of critiques in my degrees of the classes I’ve taken; so why must you think it’s negative. Can you or anyone handle a critique, or is every criticism for you negative. I’ve worked in the food service industry, and have gotten similar criticisms; so it’s not once again uncommon. If I really wanted to be negative, I could’ve had harsher words; but I never did that.
Cut the butter into pieces
This is my last retort
You’re cute 😘
oh let's not start on pronunciation issues.........
Why not just cool it down with a double boiler type cooling method with a few ice cubes outside of the butter? I feel your slightly diluting it as the ice melts.
Adding back lost moisture from browning butter
The browning of the butter took all the water content out of the butter, so adding the ice cube adds back some water which helps with gluten development
@@user-dq1ef2xw6k though there is still residual water in brown butter, I feel there is better method than that. To me that’s just wasteful, I’ve seen much more browner butter that looks like it would need the hydration; but not this one
@@u140550 it’s 1 IceCube, hardly putting a global footprint my dude
@@user-dq1ef2xw6k global footprint? I’m not talking about climate change or the environment persay, but I guess. Still doesn’t make a argument or point to my comment of yours, it’s a nothing burger statement.
who tf is Corn???
what was that bleep at the end?!?! Molly's linguistics need to be free!
"bake for about 10 minutes, at which point we will flip and rotate the pan" [...] "coming outta the oven!" WHAT'S THE BAKE TIME MOLLY? Gotta say this recipe was not fun to follow, way too much missing information. I feel like I'm recipe testing for you over here instead of just trying to make some cookies I thought looked cool.
If it's a recipe from her cookbook, then that's deliberate. CZcams videos of their own published recipes are not comprehensive directions because that would give less incentive to buy the book.
Claire Saffitz and Carla Lalli Music would disagree. If she wants people to buy her book, the videos can act as an entry point to see if you actually like the type of food you would be making by being given the opportunity to actually make a recipe from the book. That's why they don't do a video for every singe recipe. Additionally, if your point was correct, then why give any measurements at all? Why tell us the oven temperature if we are not intended to use the video alone to make the recipe?@@miamoi5063
Chef here- you’re being a bit of a silly goose, do you expect the exact time they say in a recipe to be the instant the cookies are done? All ovens are different. Use your senses, bud
ok, chef.
@@miamoi5063fair point, but gives less incentive to watch her videos
We need instructions on how to clean the pot after making this
fill your pot with water and boil. couple minutes, sugar should dissolve
I immediately added soap and hot water to my pot and left it for a couple hours. When I poured the soapy water out later on the pot was basically clean :) Was surprisingly easy, I was also worried about it. (haven't baked the cookies yet so can't report on them)