Nut brittle based on Rick Stein's TV recipe

Watching a Rick Stein TV program, he made a panna cotta with green pistachio nut brittle dessert. I have lots of lovely nuts from RealFoodSource bought from Amazon recently so I thought I would make something similar. I'm only interested in the nut brittle and I'm going to use Brazil nuts, Cashew nuts and almonds. I've blitzed ¾ of the nuts and left the remaining nuts whole.

Go easy when consuming this as it contains a massive amount of sugar!

See Chef's notes below for improvements I've made to Rick's recipe.

Nut brittle based on Rick Stein's TV recipe

The improved nut brittle - perfect!
Servings:	50
Calories per serving:	39
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	14th December 2020

Best recipe review Was not hot enough the first time 4.8/5 So it was more like caramel toffee, which was even nicer, just rather messy to eat. Jerry, aka Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons of butter
• ½ a cup of granulated sugar
• ½ a cup of muscovado sugar
• 100 ml water
• 1 teaspoon sea salt
• 1 cup of mixed nuts of your choice - some broken, some whole.

Method

1. Line a baking tray with greaseproof paper - check that it will fit in the fridge!
2. Add the butter, sugar and water to a heavy based pan and heat over a medium flame
3. Carefully stir until everything has combined
4. Boil for about 10 minutes until it reaches 'hard-crack' stage
5. Threads should be formed as you pull a spoon away and the threads should break easily when cooled
6. If you have a jam thermometer your looking for about 146°-155 ° C (295°-310° F).
7. Do not let the sugar burn or it will be brittle
8. Stir in the nuts, mix well and quickly pour the mixture onto the greaseproof paper and spread out with a spatula.
9. Refrigerate for around 30 minutes, then break up the brittle into bite-sized pieces.

• 

  The original, rather soft version

Chef's notes

After finding that this was far too sweet for me, and rather too soft, I made some improvements:

• I tipped everything into a big saucepan.
• Added a further 2 cups of mixed nuts.
• Heated for 10 minutes, stirring all the time.
• Even after this, the nuts actually tasted soft, not what I wanted.
• I put the oven on a very low grill [120°] and tipped the sticky nut mixture onto an unlined oven tray.
• Grill/baked the nut mixture for about 15 minutes.
• Allow to cool completely
• Smash the toffee mixture into smaller pieces and store in a Lock and Lock box
• They are now perfect (for my taste)

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