Nut brittle has a surprisingly long and broad history. Consisting of flat broken pieces of hard sugar candy, embedded with nuts (typically peanuts, almonds or pecans – though pistachios and sesame seeds are also known to be used) and usually less than 1cm thick, nut brittle has many global variations. Greek pasteli, Iranian sohan, French croquant, Mexican palanqueta, Phillipino samani, Georgian gozinaki, Indian gachak, Bangladeshi kotkoti, Pakistani sohan halwa and Chinese huasheng tang all share the same qualities as American nut brittle. The term ‘brittle’ was first recorded in print in 1892, though the candy has been around for a lot longer than that. Our recipe uses toasted almonds and seaweed for a rich umami flavour that compliments the sweetness nicely.
Instructions
- Preheat the oven to 350 F. Roughly chop the almonds and transfer to a baking sheet lined with parchment paper. Toast the almonds in the oven for 8 minutes. Leave to cool on the baking sheet.
- Put the sugar and water into a wide non-stick frying pan. Bring to a boil without stirring to prevent crystallization. Let it boil until it gets a light golden brown colour.
- Take it immediately off the heat to avoid burning, and add the butter. Stir quickly together and pour the caramel over the almonds right away. Use a spatula to cover all of the almonds.
- Scatter over the Smoked Seaweed Salt and flakes.
- Leave to cool.
- Snap into pieces to serve.
Products used in this recipe
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Smoked Seaweed Salt
Regular price From €11,95Regular price
