Ingredients for Almond Pecan Brittle
- 1 cup blanched almonds
- 1 cup pecans
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup golden syrup
- ¼ cup water
- 2 tablespoons butter
- ½ teaspoon bicarbonate of soda
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How to Make Almond Pecan Brittle
- Preheat oven to 180°C (350°F). Spread 1 cup of almonds and 1 cup of pecans on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown. Remove from oven and set aside to cool completely.
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup packed brown sugar, ¼ cup golden syrup (corn syrup can be substituted), and ¼ cup water.
- Cook over medium heat, stirring constantly until the sugar dissolves completely.
- Add 2 tablespoons of butter. Continue cooking, without stirring, until the mixture reaches the hard-crack stage (150°C or 302°F on a candy thermometer). This usually takes about 8-10 minutes.
- Carefully remove from heat. Quickly stir in ½ teaspoon of bicarbonate of soda (baking soda) and the cooled toasted nuts.
- Lightly grease a 23cm (9-inch) square cake tin or baking dish.
- Immediately pour the brittle mixture into the prepared tin and spread evenly. Let cool completely and undisturbed until fully set (at least 1-2 hours).
- Once completely cool, break the brittle into irregular pieces or cut into squares.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
89g
Fat
9g
Carbs
9g
