Nut brittle based on Rick Stein's TV recipe
| Nut brittle based on Rick Stein's TV recipe | |
|---|---|
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| Servings: | 50 |
| Calories per serving: | 39 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| 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!
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.
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