Almond and Cranberry Brittle
Photography by India Essuah.
You can add any of your favourite nuts and dried fruits to this super delicious and easy brittle recipe. Home-made gifts are much appreciated and my friends are always eager to open their Christmas treats!
INGREDIENTS
1 cup caster sugar
2 tablespoons golden syrup
⅓ cup water
2 tablespoons butter
½ teaspoon baking soda
⅓ cup cranberries, roughly chopped
⅓ cup toasted sunflower seeds
½ cup whole, skin-on almonds, roughly chopped
Topping
100 grams dark chocolate, chopped
¼ cup cranberries, roughly chopped
¼ cup shaved or shredded coconut
METHOD
Grease a shallow baking tray and line with baking paper.
Combine the cranberries, sunflower seeds and almonds and set aside.
Put the sugar, golden syrup and water in a medium saucepan and bring slowly to the boil, stirring to dissolve the sugar.
When boiling, reduce the heat to medium and cook for 8-9 minutes until a good dark golden colour.
Take off the heat and stir in the butter and baking soda until well combined. It will froth and bubble up. Tip in the cranberry mixture and quickly stir to coat everything in the toffee.
Immediately tip onto the tray and use two forks to spread the mixture out as evenly as you can.
Sprinkle over the chocolate then the combined cranberries and coconut.
Leave until the chocolate has set then break into rough pieces. The brittle will keep in an airtight container for 2 weeks.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.