Nut Brittle Recipe
Cowbridge Kitchen
If you have ever been to the Fairground then you have probably had Doughnuts and Nut Cluster, if not then why not ?
Nut praline or Nut brittle as it is sometimes called is a sweet and salty nutty treat that is often found at the fairground, but this nutty treat is also a great idea for a Halloween treat.
Nut Brittle is great to eat on its own or use it to break up on top of a cake or ice cream, sometimes called a Nut Cluster it is very sweat and very tasty, and not just for the kids.
You can use any type of nut in this recipe, I have used Peanuts but you can mix them up and use Almonds, Cashew nuts or even Pistachio nuts.
8 mins Prep time
12 mins Cooking time
Time
This is based on a 28g serving
Calories: 138
Protein: 2.1g
Fat: 5.4g
Carbohydrates: 20g
Fiber: 0.7g
Sugar: 15g (High)
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
Nut Cluster, Nut Brittle or Nut Praline are a few names given to this recipe.
You can make this with any type of nut you like
Cost to make:
£1.63 / $2.06 (Est.)
Equipment:
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Silicone Paper
How to Make Nut Brittle
Nut Brittle is sometimes called Nut Praline although they are both slightly different they are pretty much the same thing. Brittle is a type of confection consisting of flat broken pieces of hard sugar candy.
Nut brittle can be made with many different types of nut such as Pecan, Peanuts, Pistachio or Almonds, although it is usually made with either Peanuts or Almonds.
Cuisine:British
ingredients
20 ml of Water
1/2 tsp Salt
1/4 tsp Vanilla Extract
110 g of Nuts
1/2 tsp Bicarbonate of Soda
15 g Butter
Cooking Instructions
- Use a shallow non stick baking tray / sheet or line one with some silicone paper.
- Add the Water, Salt, Vanilla Extract & Sugar to a small pan. Bring the mixture to the boil and stir with a wooden spoon until all of the sugar has dissolved.
- Keep cooking for a further 10 minutes as the sugar starts to turn a light amber colour, stir with the spoon as the sugar darkens and becomes a bubbling liquid. It should reach a temperature of around 190 c or 375 f.
- Remove it from the heat and quickly add the butter, Bicarbonate of Soda and Nuts.
- Get the pan back on the heat for a few minutes while you mix the nuts in with a fork. You will notice that the liquid will froth up when you add the Bicarb. Let the mixture cook for a while longer so that it becomes a darker brown colour, not burned but almost.
- Pour the boiling mixture straight into the shallow baking tray and spread it evenly with the back of a spoon so that it about 1/2 inch thick.
- Let the mixture cool down at room temperature for around 30 minutes.
- Once it has fully cooled down the Praline Nut Brittle should be solid and easily fall from the tin when turned upside down. You might need to tap it out.
- You can break this up with your hands by just snapping it or use a small toffee hammer or the butt of a knife.
You can have some fun with this recipe, try using different types of nuts to change the taste.
Almonds & Pistachio nuts are good.