Georgina Hayden

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Almond brittle

11.02.2014 by georgie // 2 Comments

Perfect for cake decorating or crushed up like a praline. Gorgeous over ice cream…

Almond brittle
Almond brittle

 

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.

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Categories // Baking & puddings, Cake decorating, Celebration Tags // Almonds, Baking, Birthday, Breakfast, Brittle, Cake, Dairy-free, Gluten-free, Sweets, Wheat-free

Comments

  1. saranga says

    November 3, 2014 at 9:18 pm

    What counts as unflavoured oil? Rapeseed oil? Vegetable oil?

    Reply
    • georgie says

      November 4, 2014 at 10:22 am

      Yep! Veg, sunflower, groundnut, even a light olive oil is fine.

      Reply

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Georgina is an award winning food writer, cook and presenter from North London.
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