Name: Salted almond brittle
Cook time: 10 min
Total time: 12 min
Yield: 8
Cuisine: British
Ingredients: 100g bag toasted flaked almond; 100g golden caster sugar; 50g butter plus extra for greasing; ½ tsp salt

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Salted almond brittle

Salted almond brittle

Jane Hornby

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Serves 8

More effort

Prep: 2 mins

Cook: 10 mins

A star rating of 4 out of 5.8 ratingsRate

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

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Chocolate amaretti puddings

A star rating of 4.8 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

100g bag toasted flaked almond
100g golden caster sugar
50g butter

plus extra for greasing
½ tsp salt

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Nutrition: per serving

kcal178
fat13g
saturates4g
carbs14g
sugars14g
fibre1g
protein3g
salt0.42g

low

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).

Recipe from Good Food magazine, January 2007

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A star rating of 4 out of 5.8 ratings

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