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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!