Brittle

This recipe is simple and tasty. Brittle is great on it’s own or in, on, with anything you like. I've used it in pies and cakes so far. The recipe is from Momofuku Milk Bar book.  Their method is to make a dry caramel( just sugar, no water) and then stir in the nuts! Pick your nut then use the method below.

Peanut

1 cup white sugar

½ cup peanuts

Hazelnut

1 cup white sugar

½ cup hazelnuts

Cashew

¾ cup cashews

1 ½ cups white sugar

1.   Line a baking an with Silpat.

2.   Heat sugar in a heavy bottomed sauce pan over medium-high heat.

3.  Stir sugar continuously as it starts to melt, until it reaches a  dark amber colour. 

4.  Once you have reached the target colour, add nuts.

5.  Coat nuts with caramel then spread onto Silpat. Let harden. 

6.  Break up brittle or crush into little bits.

7.  Enjoy.