Caramel Brittle is a versatile filling and topping for all kinds of desserts. Such as Ice cream, cake fillings. It's great scattered over cream filled meringues. Or sprinkled over fresh fruits for a sweet toffee taste. If Pecans are not your choice of nuts, try a different kind or leave the nuts out altogether.
This recipe is taken from my cook book ‘A Year of Cake’. It’s part of the filling and topping for my Caramel Pecan Brittle Swiss Roll recipe, that’s also in the book.
Line a baking sheet with baking parchment, or use a non stick baking liner. Put the sugar and 35ml of water into a heavy-bottomed pan and gently heat until the sugar has dissolved. Bring the syrup to a boil until it begins to turn a golden caramel colour. Keep watching it.
Remove from the heat and carefully add the chopped nuts. Give the pan a swirl – don’t stir, making sure the nuts are coated in the caramel, then pour on to the baking parchment allowing it to find its own level. Leave to set and cool completely.
When cool, break the brittle into chunks before blitzing in a food processor until you have fine crumbs. Leave to one side until required.
Will keep well in an airtight container.Omit the nuts if you want to make plain Caramel Brittle.