Perfect for cake decorating or crushed up like a praline. Gorgeous over ice cream…
ALMOND BRITTLE
- 75g flaked almonds
- 300g white caster sugar
- bronze sprinkles, optional
- unflavoured oil
Line a baking try with greaseproof paper and lightly grease with a little oil. Scatter the almonds over the tray and leave to one side.
Place the sugar in a large non-stick frying pan and shake it so it is an even layer. Place the pan on a medium heat and gently and carefully melt the sugar. Do no stir it or it’ll crystallise, just give it a swirl to mix all together. As soon as all the sugar has melted and is a beautiful deep golden colour, remove from the heat and pour over the almonds, so you have a large sheet of caramel brittle. Quickly sprinkle with the bronze sprinkles, if using and leave to one side to set.
What counts as unflavoured oil? Rapeseed oil? Vegetable oil?
Yep! Veg, sunflower, groundnut, even a light olive oil is fine.