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.

Easy nut brittle
(Rachel Roddy/Nick Seaton/Headline Home/PA)
Easy nut brittle
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 mins
Course: Dessert, Snack
Servings: 8
Calories: 321kcal
Author: Rachel Roddy


  • 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.


(Makes a piece roughly 20cm square)


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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