Difference between revisions of "Nut brittle based on Rick Stein's TV recipe"

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===Recipe review===
 
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'''<span class="reviewTitle">Was not hot enough the first time</span>'''
 
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">So it was more like caramel toffee, which was even nicer, just rather messy to eat.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
 
 
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{{recipesummary
 
|DatePublished=14th December 2020
 
|DatePublished=14th December 2020
 
|Author=Chef
 
|Author=Chef
|ImageComment =  
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|ImageComment = The improved nut brittle - perfect!
 
|Servings = 50
 
|Servings = 50
 
|Difficulty = 1
 
|Difficulty = 1
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|TotalCalories = 1976
 
|TotalCalories = 1976
 
|PortionCalories = 39
 
|PortionCalories = 39
|Image = [[Image:Nut brittle based on Rick Stein's TV recipe.jpg|300px|alt=Electus]]
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|Image = [[Image:New_improve_nut_brittle.jpg|alt=Electus]]
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<span class="review">
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<span class="reviewHeader">
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====Random recipe review====
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</span>
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''<span class="reviewTitle">Was not hot enough the first time</span>''
 +
 
 +
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span>
 +
 
 +
<span class="reviewDesc">So it was more like caramel toffee, which was even nicer, just rather messy to eat.</span>
 +
 +
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
 
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Watching a Rick Stein TV program, he made a panna cotta with green [[Pistachio nut|pistachio nut]] brittle [[Dessert|dessert]].  I have lots of lovely [[Nuts|nuts]] from RealFoodSource bought from [[Amazon]] recently so I thought I would make something similar. I'm only interested in the [[Nut|nut]] brittle and I'm going to use [[Brazil nuts]], [[Cashew nuts]] and [[Almonds|almonds]].  I've blitzed &#190; of the nuts and left the remaining nuts whole.
 
Watching a Rick Stein TV program, he made a panna cotta with green [[Pistachio nut|pistachio nut]] brittle [[Dessert|dessert]].  I have lots of lovely [[Nuts|nuts]] from RealFoodSource bought from [[Amazon]] recently so I thought I would make something similar. I'm only interested in the [[Nut|nut]] brittle and I'm going to use [[Brazil nuts]], [[Cashew nuts]] and [[Almonds|almonds]].  I've blitzed &#190; of the nuts and left the remaining nuts whole.
  
 
Go easy when consuming this as it contains a massive amount of [[Sugar|sugar]]!
 
Go easy when consuming this as it contains a massive amount of [[Sugar|sugar]]!
 +
 +
See '''Chef's notes''' below for ''improvements'' I've made to Rick's recipe.
 
{{RecipeIngredients
 
{{RecipeIngredients
  
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| [[Refrigerate]] for around 30 minutes, then break up the brittle into bite-sized pieces.
 
| [[Refrigerate]] for around 30 minutes, then break up the brittle into bite-sized pieces.
 
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}}
<gallery widths=300px heights=300px perrow=5>
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<gallery widths=250px perrow=5>
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Nut brittle based on Rick Stein's TV recipe.jpg|The original, rather soft version
 
</gallery>
 
</gallery>
 
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===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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[[Category:Recipes]]
 
[[Category:Recipes]]

Revision as of 13:07, 28 December 2021



Nut brittle based on Rick Stein's TV recipe
Difference between revisions of

Random 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)
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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