Nut brittle has a surprisingly long and broad history. Consisting of flat broken pieces of hard sugar candy, embedded with nuts (typically peanuts, almonds or pecans – though pistachios and sesame seeds are also known to be used) and usually less than 1cm thick, nut brittle has many global variations. Greek pasteli, Iranian sohan, French croquant, Mexican palanqueta, Phillipino samani, Georgian gozinaki, Indian gachak, Bangladeshi kotkoti, Pakistani sohan halwa and Chinese huasheng tang all share the same qualities as American nut brittle. The term ‘brittle’ was first recorded in print in 1892, though the candy has been around for a lot longer than that. Our recipe uses toasted almonds and seaweed for a rich umami flavour that compliments the sweetness nicely.
This recipe serves 4
Preparation time: 20 mins
100g golden caster sugar
50g unsalted butter
100g toasted almonds
1 tsp of Smoked Seaweed Salt (or more to taste)
Put the sugar, butter and water into a non-stick frying pan and heat gently.
Continue to stir until the sugar dissolves. Then increase the heat and boil for 4-5mins. You’re looking for a light golden brown colour.
Add the nuts and stir once before tipping onto a greased baking sheet.
Scatter over the Smoked Seaweed Salt.
Leave to cool.
Snap into pieces to serve.
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High-quality Norwegian sea salt blended with flakes of beechwood-smoked winged kelp. Smoked Seaweed Salt has the rich, smoky flavour of the open flame, infused with the nutrients of the Arctic Ocean. We've smoked winged kelp with beech wood following traditional methods to create a fantastic aroma and taste. Works great as a flavoursome table salt, or mix it into oil to make a smoky marinade. The rich, flame-grilled flavour of an open fire at your fingertips. Use it as a dry rub for meat or vegetables, in marinades or to transform your homemade burgers. Packaged using zero plastic and an award-winning design, our seaweed salts make a wonderful gift for food lovers.