Break out the brittle for great gift
I REMEMBER as a little girl always selling peanut brittle for school fundraising. The school brittle was simply peanut and was a bit of a jawbreaker.
This recipe includes almonds, pine nuts and my obsession with lemon has definitely come through with a zesty finish to this salted version.
Brittle does not like humidity. As it is quick and simple to prepare you will want to make this a couple of days before you are going to give it away or eat it.
Almond, pine nut and salted caramel brittle
Makes about 300g of brittle about 5-6 gifts worth
½ cup pine nuts, toasted
½ cup almond slivers, toasted
1 tbs lemon zest
1 ½ tbs unsalted butter
¼ tsp salt
1 cup sugar
METHOD: In a bowl combine the nuts with the lemon zest and the butter.
Place the sugar and a third a cup of water into a heavy based pot and bring to a boil over a moderate temperature.
Brush down the sides of the pot with a wet pastry brush or similar, as this will help prevent the toffee forming crystals.
Continue to cook the toffee until it starts to change colour and turns a golden brown.
It needs to be at hard ball stage, which is when you drop a small amount into cold water and it forms a hard ball.
Prepare a tray by greasing a sheet of baking paper.
Add in the nuts and butter to the toffee and stir to combine and when coated with the syrup, immediately pour this on to the baking sheet.
Place another greased sheet of baking paper on top.
With a rolling pin or empty bottle flatten the mixture. Allow to cool completely, then break up and wrap or devour.
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