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Saturday, December 25, 2010
Posted by ZOMT


Well this has got to be the easiest brittle recipe I've seen. True, it's the only brittle recipe I've ever tried but it didn't even need a candy thermometer. I simply just used slivered almonds and increased the amount as I prefer more nuts to sugar, but if you like that clear caramel look, then just use less nuts...or more sugar or whatever you like!

Was super simple to package into to little cellophane bags with a gift tag and some pretty ribbon for some lucky friends and work colleagues. A great crunchy treat with a cup of hot coffee.

Now since I have had a billion and one Christmas recipes to post...perhaps you could gift these for New Years?!


Almond Brittle
adapted from taste.com.au
printable recipe

oil, to grease
230g slivered almonds (or whatever nut mix tickles your fancy)
315g caster sugar
50g butter

Preheat oven to 180°C. Brush a 19 x 29cm (base measurement) slice pan with oil to lightly grease. Spread the almonds over a baking tray or two and bake in oven for 5 minutes or until toasted. Set aside to cool slightly.
Cook the sugar in a medium non-stick frying pan over medium heat, stirring, for 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat. Add the nuts and butter and stir to coat. Pour quickly into the prepared pan and set aside for 20 minutes to set. Break into large shards to serve. Store for up to 4 weeks in an airtight container but be aware that humidity can make it soften a little, so try and find somewhere dark and cool.



marla said...

I am with you - way more nuts than sugar is always preferred. Looks like a great brittle!

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