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If a visual will help, watch the Instagram Reel for this recipe.

*Maple syrup/butter ratios:

• I've tried this recipe with a 2:1 maple syrup/butter ratio (as written...1 cup maple syrup + 1/2 cup butter) and a 1:1 maple syrup/butter ratio (1 cup maple syrup + 1 cup butter). The recipe as written is more like brittle. The 1:1: ratio comes out a bit softer, but if you prefer a fattier variation, this will work just fine.
• You may even be able to do 1:2 maple syrup/butter (1/2 cup maple syrup + 1 cup butter). I've never tried it and I'm not sure how the texture would end up, but I think it would work. It would just be much fattier and probably less like brittle.

Chop the brisket pieces into small bits.

• Chop your Carnivore Crisps Beef Brisket (ASHLEYR for 10% off) into small pieces. Set aside.

Melt the butter.

• Melt the butter to room temperature, then set aside.

Prepare your sheet pan.

• Add a piece of parchment paper to your 9x13 baking sheet (or whatever you're using to house the brittle while freezing) and set aside.

Make the brittle base.

• Add the maple syrup to your 8" cast iron pan (or similar cooking pan) and bring to medium high heat.
• Stir frequently to prevent it from burning.
• Track the temperature with your cooking thermometer. Once it reaches 270 degrees, add the melted butter.
• Once the butter is added, mix well for a few seconds, then immediately pour the mixture onto the parchment paper on your baking sheet.
• With a spoon or similar tool, spread the mixture across the baking sheet to create an even layer. For a visual, see the Instagram reel for this recipe.

Add the brisket bits.

• Add the chopped brisket pieces to the top of the brittle immediately.

Freeze the brittle.

• Once the brisket pieces are added, freeze the brittle for 1+ hour or until firm. It should break cleanly and easily once done.

Serve and enjoy.

• Once firm, remove from the freezer and break apart into whatever size pieces you prefer.
• Note: this brittle is best stored in (and served right out of) the freezer. You can store it in the fridge, but it won't be as firm.
• Note: when bitten into, the brittle breaks and crunches like you'd imagine brittle would, but once you chew, the texture turns into a softer candy-like texture.