I have never made Nut Brittle before, but I will again. It is tremendously easy.
I used cashews as my mum had given me her leftovers from Christmas. I’m sure it would work with peanuts too. Or other nuts – let me know.
50g cashew nuts
50g sugar (I used golden caster)
- Put nuts and sugar into a pan.
- Heat until the sugar caramelises.
- Pour onto a sheet of greaseproof paper.
- Let it set.
You might have noticed me struggling to string out the instructions. Really it’s just “mix, heat, cool”. You should wash your pan straight away though – if it cakes on it could be challenging.
To be fair there are probably better pans to use – I used a 30cm IKEA wok as we hadn’t done the washing up for a few days. I’m such a pro.