Nut brittle is a tasty and versatile ingredient that you can add to a variety of desserts or breakfast dishes.
So bake, break and enjoy this melt-in-your-mouth treat, which uses lower-carb cashews instead of peanuts!
Ingredients
- 3 cups Lifestyle Food Raw Cashews
- 2 cups white sugar
- ½ cup water
- ½ cup margarine
- ⅓ cup golden syrup or honey
- ½ tsp Lifestyle Food Baking Soda
- Sea salt
- Melted chocolate
Lifestyle Food Cashews are packed with protein, fibre and healthy fats.
Method
- Preheat the oven to 180°C. Spread nuts onto a baking sheet and toast in the oven for 7-10 minutes, just until the nuts begin to turn golden brown.
- In a heavy-bottomed saucepan, combine the sugar, water, margarine, and golden syrup over medium-low heat. Stir until margarine is melted and sugar is dissolved. Once the mixture begins to boil, insert a candy thermometer, and cook to 150°C, while stirring occasionally. This will take about 12-15 minutes. As it cooks, it will caramelise and turn golden brown.
- While the caramel cooks, prep the rest of your ingredients and tools and have them ready and nearby.
- As soon as the temperature reaches 150°C, immediately stir in the baking soda, which will cause the caramel to foam. Moving quickly, stir in the nuts and dump them onto a non-stick baking sheet or a sheet lined with a silicone baking mat or parchment paper. Use the back of a spoon to spread out the mixture as thin as you can (the mixture will be thick). Sprinkle generously with salt.
- Let sit for 30 minutes until cool. Break brittle into small chunks with your hands. Dip in chocolate and let it dry, then decorate with extra nuts.
- Brittle will keep for up to a few weeks when stored in a cool, dry place.
Sea salt has been known to assist in regulating blood pressure when consumed in moderation.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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