Squittle (Brittle with a squeal – aka bacon)
A personal passion for the culinary and candy making arts led James to “turn pro” in 2008 after careers in fashion retail and real estate. A proud son of Texas, he embraced his western heritage, creating original recipes that incorporated such Tex-Mex staples as jalapenos, mesquite bean flour and dried chili peppers.
Texas has been good to Cowboy-Up and vice-versa. The brand’s retail selections include such Lone Star staples as Texas-shaped truffles, Yellow Roses, Panther Claws, Salt Lick Clusters and Texas Buckshot.
“The wonderful history of Daniel Peter and the commitment to the highest quality products is the reason I use Peter’s Chocolate. It doesn’t hurt that we have always enjoyed great service and help from our friends at Cargill.”
For almost four decades, James has led a double life as a founding member of a professional gospel quartet,
The Embers, who have recorded in Nashville and toured extensively.
Recipe provided by Cowboy-Up Chocolates
50 oz Peter’s OriginalTM White Chocolate
5 oz Roasted Almonds
1 tbsp Amoretti O.S. Extract Dulce
De Leche #1382
2 cups Sugar
1 cup Cinnamon
1. In a separate bowl, mix together the sugar
and cinnamon.
2. Melt white chocolate.
3. Add Dulce de Leche extract. Stir until
completely incorporated into chocolate.
4. Add almonds. Mix until all almonds are covered.
5. Spoon small amount of almonds on parchment paper,
using an ice cream scooper.
6. Sprinkle the sugar/cinnamon on top of
the clusters.
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