* Percent Daily Values are based on a 2000 calorie diet.
Nut brittle
A quick and easy nutty treat
Cook Time10 minutesmins
Course: Dessert, Snack
Servings: 8
Calories: 321kcal
Author: Rachel Roddy
Equipment
Baking tray
Small saucepan
Palette Knife
Ingredients
250gwhole almonds, pistachios, pine nuts or sesame seeds
Flavourless oilfor greasing
200ggranulated sugar
100ghoney
1/2lemon
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.