Salted almond brittle
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 2 mins
Cook 10 mins
- 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.
- 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, sugar 14g, salt 0.42 g
Recipe from Good Food magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/3203/
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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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8
ratings
Difficulty and servings
Serves 8
Preparation 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, sugar 14g, salt 0.42 g
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18 December 2007
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25 January 2008
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