Difference between revisions of "Nut brittle based on Rick Stein's TV recipe"
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{{recipesummary | {{recipesummary | ||
|DatePublished=14th December 2020 | |DatePublished=14th December 2020 | ||
|Author=Chef | |Author=Chef | ||
− | |ImageComment = | + | |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: | + | |Image = [[Image:New_improve_nut_brittle.jpg|alt=Electus]] |
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | ''<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 ¾ 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 ¾ 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. | ||
}} | }} | ||
− | <gallery widths= | + | <gallery widths=250px perrow=5> |
+ | Nut brittle based on Rick Stein's TV recipe.jpg|The original, rather soft version | ||
</gallery> | </gallery> | ||
− | + | ===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) | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] |
Revision as of 13:07, 28 December 2021
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
- 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.
Method
- 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.
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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#nuts #cup #greaseproofpaper #butter #almonds #nutbrittlebasedonricksteinstvrecipe #nut #snacksandlightbites #bakingtray #sweetsanddesserts #refrigerate
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