How to make Rachel Roddy’s nut brittle

For a quick energy boost, a sweet snappy treat like nut brittle will hit the spot.

We’re not saying it’s a healthy option, but food writer Rachel Roddy’s recipe from her cookbook Two Kitchens sure looks delicious.

Print Recipe

Nutrition Facts

Nut brittle

Amount Per Serving

Calories 321 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 1g6%

Sodium 7mg0%

Potassium 222mg6%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 37g41%

Protein 7g14%

Vitamin C 4mg5%

Calcium 76mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nut brittle

A quick and easy nutty treat

Cook Time10 minutes mins

Course: Dessert, Snack

Servings: 8

Calories: 321kcal

Author: Rachel Roddy

Equipment

• Baking tray
• Small saucepan
• Palette Knife

Ingredients

• 250 g whole almonds, pistachios, pine nuts or sesame seeds
• Flavourless oil for greasing
• 200 g granulated sugar
• 100 g honey
• 1/2 lemon

Method

• If the almonds have skins, plunge them in boiling water for a couple of minutes, drain them, then slip the skins off. If you are toasting your nuts, preheat the oven to 150°C/130°C fan/gas mark 2 and roast them for five minutes, or until they are very pale gold. If you like, chop the nuts roughly.
• Lightly grease a heatproof work surface or line a baking tray with greaseproof paper. In a small heavy-based pan, melt the sugar and honey over a low heat, then increase the heat until it is boiling at the edges – but be careful, it must not burn.
• Add the nuts or seeds and stir vigorously for another minute, then tip onto the prepared work surface or baking tray. Use a wet palette knife or metal spatula to press the mixture flat, then rub it with the cut side of a lemon.
• Allow to cool. To serve, break into pieces. It keeps well in an airtight tin in a cool, dry place.

Notes

(Makes a piece roughly 20cm square)

Nutrition

Calories: 321kcal | Carbohydrates: 42g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 222mg | Fiber: 3g | Sugar: 37g | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, photography Rachel Roddy and Nick Seaton.

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