Tuesday, 13 January 2015

Brittle...sugary sweet...


I don't work with caramel or spun sugar a lot because it can be a tricky beastie...but yesterday I made some sesame seed brittle and it was sublime...I actually made it to go on top of a cake but by the time I had 'tested' it there wasn't a lot left.

Just a couple of ingredients and a bit of patience needed.  I added sesame seeds but you could add all sorts of seeds or nuts or a combination of both.

Brittle

220g (1 cup) sugar
4 tablespoons cold water

2 tablespoons nuts/seeds of your choice (optional)

Lightly oil a baking sheet.

Roughly chop any nuts if you are using them and set to one side.

Warm the sugar and water in a pan over a low heat for a few minutes until the sugar dissolves, swirl the pan occasionally but DO NOT STIR.

Then turn the heat up to medium and allow the mixture to bubble and boil for a further five minutes or so until it turns a light golden colour (STILL DO NOT STIR), as soon as it reaches this stage remove it from the heat and carefully pour it onto your oiled baking sheet.  CAUTION the mixture will be as hot as Hades at this point, do not touch it or spill it on yourself it will burn.

Smooth out the mixture on the baking sheet carefully and quickly with an oiled spatula so that it is a nice thin even layer.

Leave to cool and harden.

Then you can break it up and eat, decorate a cake or store in an airtight container for up to two weeks...if you don't eat it all first.

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