Salted almond brittle

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.
2. Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).

Per serving

178 kcalories, protein 3g, carbohydrate 14g, fat 13 g, saturated fat 4g, fibre 1g, salt 0.42 g

Latest comments and suggestions

• Amanda

  18 December 2007

  Amanda rated and commented on this recipe

  

  I found this to be very salty and didn't compliment the Chocolate Amaretti pudding.

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• Clare

  25 January 2008

  Clare rated and commented on this recipe

  

  I think the saltiness is perfect myself...I love this stuff, although I agree that it's perhaps not the best accompaniment for the chocolate puddings.

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Ingredients

• 100g bag toasted flaked almonds
• 100g golden caster sugar
• 50g butter , plus extra for greasing
• ½ tsp salt

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 2 mins

Cook 10 mins

Ingredients

• 100g bag toasted flaked almonds
• 100g golden caster sugar
• 50g butter , plus extra for greasing
• ½ tsp salt

Per serving

178 kcalories, protein 3g, carbohydrate 14g, fat 13 g, saturated fat 4g, fibre 1g, salt 0.42 g

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