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.
- Baking tray
- Small saucepan
- Palette Knife
- 250 g whole almonds, pistachios, pine nuts or sesame seeds
- Flavourless oil for greasing
- 200 g granulated sugar
- 100 g honey
- 1/2 lemon
- 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.
Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, photography Rachel Roddy and Nick Seaton.
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