September 22, 2015

Almond Brittle

What's this? A food post? Where did that come from? it's only been, oh I don't know... FOREVER. I do apologise. I shot these photos in June so that's how long it's been since I've shared a food related post but fret not my friends, the food mojo is picking up again.


- Equal parts Sugar (I used 120gm) and 
- Equal parts Toasted Almonds (120gm) - or any nuts of your choosing - though I once used walnuts and that was a bit of a bitter mess
- 1/2 tsp Baking Soda
- 1 TBSP Butter (or 20 gm Butter)

1) Have your measured butter, nuts and baking soda on stand by and prepare a baking tray with a pice of baking paper
2) Place a small saucepan on the stove over a medium heat and then slowly add in your sugar tablespoon by tablespoon, rocking and swirling the saucepan around when the sugar starts melting into a liquid, ensuring the crystals melt evenly. Once a caramelly brown liquid is formed (amber in colour), take off the heat.
3) Quickly add the butter, allowing it to melt and then swiftly add the nuts and baking soda, combining and stirring quickly with a wooden spoon. (if your mixture hardens up too quickly, place the saucepan back on the stove and stir over low heat if you need to)
4) Pour out the mixture onto your prepared tray and spread it out flat. Leave to cool.

Almond Brittle is probably a quick baking recipe (if you can call it that) for those times where you have a load of nuts in the cupboard and a hankering for a bit of somethin' something' while putting your own two hands to use.
Cut it up in shards and chunks to have on its own, or chuck block of it in a food processor to make sprinkles for ice-cream. Heck, have it over porridge or eat the whole disk in hand.

By the way, no one is telling you to eat the whole thing, but don't blame me if you do. :P

Now it's my intention to post something that incorporates this brittle in a dessert in the future... let's hope that doesn't take me another 2 months to think about it?

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