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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.