Nut brittle based on Rick Stein's TV recipe

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Nut brittle based on Rick Stein's TV recipe
Nut brittle based on Rick Stein's TV recipe

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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