This golden nutty brittle from Sainsbury’s magazine is so easy to make and goes down really well with a nice cup of coffee.
Golden Nutty Brittle
- 300 g caster sugar
- 200 g salted nuts roughly chopped
- 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.