Nut brittle based on Rick Stein's TV recipe
Was not hot enough the first time
4.8/5 So it was more like caramel toffee, which was even nicer, just rather messy to eat. Jerry, aka Chef)
Watching a Rick Stein TV program, he made a panna cotta with green pistachio nut brittle dessert. I have lots of lovely nuts from RealFoodSource bought from Amazon recently so I thought I would make something similar. I'm only interested in the nut brittle and I'm going to use Brazil nuts, Cashew nuts and almonds. I've blitzed ¾ of the nuts and left the remaining nuts whole.
Go easy when consuming this as it contains a massive amount of sugar!
See Chef's notes below for improvements I've made to Rick's recipe.
- 2 tablespoons of butter
- ½ a cup of granulated sugar
- ½ a cup of muscovado sugar
- 100 ml water
- 1 teaspoon sea salt
- 1 cup of mixed nuts of your choice - some broken, some whole.
- Line a baking tray with greaseproof paper - check that it will fit in the fridge!
- Add the butter, sugar and water to a heavy based pan and heat over a medium flame
- Carefully stir until everything has combined
- Boil for about 10 minutes until it reaches 'hard-crack' stage
- Threads should be formed as you pull a spoon away and the threads should break easily when cooled
- If you have a jam thermometer your looking for about 146°-155 ° C (295°-310° F).
- Do not let the sugar burn or it will be brittle
- Stir in the nuts, mix well and quickly pour the mixture onto the greaseproof paper and spread out with a spatula.
- Refrigerate for around 30 minutes, then break up the brittle into bite-sized pieces.
After finding that this was far too sweet for me, and rather too soft, I made some improvements:
- I tipped everything into a big saucepan.
- Added a further 2 cups of mixed nuts.
- Heated for 10 minutes, stirring all the time.
- Even after this, the nuts actually tasted soft, not what I wanted.
- I put the oven on a very low grill [120°] and tipped the sticky nut mixture onto an unlined oven tray.
- Grill/baked the nut mixture for about 15 minutes.
- Allow to cool completely
- Smash the toffee mixture into smaller pieces and store in a Lock and Lock box
- They are now perfect (for my taste)
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