Caramelized Pork RindsRomulo Yanes
In this addictive snack food, maple syrup creates an almost candy-like shell.
Cooks' Note
Cooks' note:
Caramelized pork rinds are best when freshly made but will keep in an airtight container 3 days. Recrisp in a 350° oven, then cool.
Recipe information
Yield
Makes about 4 cups
Ingredients
1/2 cup dark amber pure maple syrup
1 5-ounce package fried pork rinds with skin (chicharrones)
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt, or to taste
Preparation
Step 1
Heat syrup in a 4-6-quart heavy pot over medium heat until large bubbles cover bottom, about 2 minutes. Gently stir in pork rinds with a wooden spoon until coated, then cook, stirring constantly, until caramelized, 2-3 minutes.
Step 2
Remove from heat. Toss with cayenne and salt. Spread to cool on a rimmed baking sheet.
