The Art of French Pastry

poured onto a silpat,
where it will solidify like
brittle. Then, once it is
cold, wrap it in plastic
wrap and crush it with a
rolling pin. Keep the
crushed caramel in an
airtight container with
some packets of silica gel,
a strong dessicant, at
room temperature. Use
for sprinkling on ice
cream or whipped cream