Nut brittle based on Rick Stein's TV recipe

From Cookipedia


Recipe review

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)

Nut brittle based on Rick Stein's TV recipe
Nut brittle based on Rick Stein's TV recipe
The improved nut brittle - perfect!
Servings:50
Calories per serving:39
Ready in:25 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:Chef
First published:14th December 2020

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.

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Method

  1. Line a baking tray with greaseproof paper - check that it will fit in the fridge!
  2. Add the butter, sugar and water to a heavy based pan and heat over a medium flame
  3. Carefully stir until everything has combined
  4. Boil for about 10 minutes until it reaches 'hard-crack' stage
  5. Threads should be formed as you pull a spoon away and the threads should break easily when cooled
  6. If you have a jam thermometer your looking for about 146°-155 ° C (295°-310° F).
  7. Do not let the sugar burn or it will be brittle
  8. Stir in the nuts, mix well and quickly pour the mixture onto the greaseproof paper and spread out with a spatula.
  9. Refrigerate for around 30 minutes, then break up the brittle into bite-sized pieces.

Chef's notes

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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