Almond and Cranberry Brittle

. December, 2015
Photography by India Essuah.
    Almond and Cranberry Brittle

    You can add any of your favourite nuts and dried fruits to this super delicious and easy brittle recipe. Home-made gifts are much appreciated and my friends are always eager to open their Christmas treats!

    INGREDIENTS

    1 cup caster sugar
    2 tablespoons golden syrup
    ⅓ cup water    
    2 tablespoons butter
    ½ teaspoon baking soda
    ⅓ cup cranberries, roughly chopped
    ⅓ cup toasted sunflower seeds
    ½ cup whole, skin-on almonds, roughly chopped
    Topping
    100 grams dark chocolate, chopped
    ¼ cup cranberries, roughly chopped
    ¼ cup shaved or shredded coconut

    METHOD

    Grease a shallow baking tray and line with baking paper.

    Combine the cranberries, sunflower seeds and almonds and set aside. 

    Put the sugar, golden syrup and water in a medium saucepan and bring slowly to the boil, stirring to dissolve the sugar. 

    When boiling, reduce the heat to medium and cook for 8-9 minutes until a good dark golden colour.

    Take off the heat and stir in the butter and baking soda until well combined. It will froth and bubble up. Tip in the cranberry mixture and quickly stir to coat everything in the toffee.

    Immediately tip onto the tray and use two forks to spread the mixture out as evenly as you can. 

    Sprinkle over the chocolate then the combined cranberries and coconut. 

    Leave until the chocolate has set then break into rough pieces. The brittle will keep in an airtight container for 2 weeks.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.