Almond brittle

Almond brittle

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Almond and nut brittle crumbled over really good ice cream or chocolate mousse is simply scrumptious. Hazelnuts, walnuts, blanched almonds or pecans all work well too.

Ingredients

Method

  1. Toast 100 g nuts and/or blanched almonds until nicely coloured. Line a small baking tray with baking paper.
  2. Combine the toasted nuts with 100 g sugar in a small, heavy-based saucepan, melting and caramelising the sugar over medium heat.
  3. When the sugar turns nice and golden, add 1 tablespoon butter and give it a little stir. Next, very carefully pour the very hot mixture onto the paper-lined baking tray. Leave to cool down slightly before putting the tray in the freezer for 5-6 minutes.
  4. Crush the brittle in a mortar. Store in an airtight container at room temperature.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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