Zulka Is Great In Any Recipe
We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!
- 2 cups Zulka Morena Sugar
- 1/3 cup Zulka brown sugar, packed
- 8 Tbsp butter, unsalted
- 1/4 tsp sea salt
- 3 Tbsp water
- 1 tsp baking soda
- 2 cups roasted and lightly salted pumpkin seeds
- 1 cup chocolate chips
Set out a cookie sheet with a silicon bake mat or wax paper placed in it. Lightly oil the bake mat or wax paper.
In a sauce pan over medium-high heat, combine the sugars, butter, salt and water. Stir until combined. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 3000 F. Remove from the heat and immediately stir in the baking soda. Once combined add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.
Put the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.
- 3-4 apples
- 1/2 cup Zulka Morena Sugar
- 1 Tbsp Cinnamon
Preheat oven to 2250 F. Line 3 baking sheets with parchment paper. Mix the cinnamon and sugar together in a small bowl and set aside.
Use an apple corer to punch the core out of the apples. Use a sharp knife or mandolin slicer to thinly slice the apples into rings. Place the slices next to each other on the trays (they can overlap a little). Sprinkle the cinnamon sugar mixture over the top of the apples.
Place the sheets on the oven racks and bake for one hour. Remove each tray of apple slices, flip the slices, and return the tray to a different oven rack than before to ensure even baking.
Bake for one more hour. Turn off the oven, leaving the apple chips inside for another 2-3 hours or until dried out. Store the chips in an air tight container for up to one week.
- 2 1/2 c roasted salted peanuts
- 1 1/4 c Zulka Morena sugar
- 3/4 Casava flour (Tapioca flour/starch)
- 1/4 tsp salt
- 1 14 oz can sweetened condensed milk
In a food processor, pulse together the peanuts, sugar, flour and salt until coarse. Pour in the sweetened condensed milk and pulse again, stopping to scrape down the sides when needed. The dough will be slightly sticky.
Shape into balls, cylinders or squares and set on parchment lined baking sheets to firm up. It takes about 20 minutes to firm. No baking necessary.
Store in an airtight container at room temperature for up to one week.
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