This golden nutty brittle from Sainsbury’s magazine is so easy to make and goes down really well with a nice cup of coffee.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Golden Nutty Brittle
Easy to make nut and caramel sweet treat
Ingredients
- 300 g caster sugar
- 200 g salted nuts roughly chopped
Conversions
Instructions
- Line a large baking tray with baking parchment. Put the sugar in a pan and place over a low heat. Shake the pan a little until the sugar starts to clump together. It will slowly start to melt and turn a caramel colour – keep it on the heat until it turns a dark caramel colour.
- Once it reaches this colour, stir in the nuts and glacé cherries, then pour onto the lined baking trays. Set aside to cool and set.
- Break the brittle into pieces.
Notes
For a festive or party variation, try scattering a few glace cherries over the baking tray before pouring the caramel and nut mixture.