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Salted almond brittle

Salted almond brittle

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Nutrition: per serving
HighlightNutrientUnit
kcal178
fat13g
saturates4g
carbs14g
sugars14g
fibre1g
protein3g
low insalt0.42g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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).

Goes well with

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 3.6 out of 5.6 ratings
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