Almond Brittle
/
Almond Brittle
Recipe by Michael Weldon
Ingredients
500g roasted almonds
500g caster sugar
250g butter
250g glucose
1 teaspoon baking soda
1 tablespoon Vanilla bean paste
Sea salt
METHOD
In a saucepan combine the sugar, glucose, butter, 1/2 cup of water and a pinch of sea salt. Bring to the boil then cook until you start to see the colour of the caramel chance. Add in the almonds and vanilla, stir in.
Continue cooking until the caramel turns a deep golden colour. Once it’s reached you desired colour add in the baking soda and mix through. Once mixed, pour into a tray and allow the brittle to set and cool.
Once cooler, break into bite sized pieces and enjoy.
