Brittle bark

Normally you see brittle with peanuts but I’m going a little nuts and a little bit fancy with cashews, pistachios and almonds. Everyone loves gifts like these and the best thing is you can make them in advance. What’s not to love, it caramelised, it’s nutty, it’s chocolate-y!

Credit: Flour Power Christmas: Edible Gifts

• makes

  24

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 5 cups sugar
• ½ tsp salt
• 1¼ cups (300 ml) water
• 2 cups mixed cashews, almonds and pistachios, chopped
• 3 cups chopped good quality chocolate
• Oil, for greasing baking sheet and spatula

Cooling time: about 1 hour total.

Instructions

1. Grease a rimmed baking sheet and line with baking (parchment) paper. Grease an offset spatula.
2. Heat, and stir sugar, salt, and water in a pot on the stove until the sugar dissolves. Let cook and bubble until it turns golden (about 10 minutes).
3. Stir in the mixed nuts. Turn onto the parchment-lined baking sheet. Spread quickly and evenly using a spoon or offset spatula. Let cool.
4. Melt the chocolate in a double boiler. Pour the chocolate over the cooled brittle. Spread with an offset spatula. Let set.
5. Break and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.