A recipe from the Good Food collection.
500 g (1 lb 2 oz) sugar
90 g (3¼ oz/¼ cup) honey
60 g (2¼ oz/¼ cup) unsalted butter
170 ml (5½ fl oz/⅔ cup) freshly made strong espresso coffee, cooled
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon natural vanilla extract
80 g (2¾ oz/½ cup) whole almonds, toasted
70 g (2½ oz/½ cup) pistachio nuts, toasted
80 g (2¾ oz/½ cup) unsalted peanuts or cashews, toasted
Line a baking tray with baking paper.
Combine the sugar, honey, butter and coffee in a heavy-based saucepan over medium heat and stir to dissolve the sugar. Continue to cook, without stirring, until the mixture reaches hard crack stage (a little of the syrup dropped into a bowl of cold water forms hard brittle threads that break when bent), or 150°C (300°F) on a sugar(candy) thermometer. Remove from the heat and, working quickly before the mixture hardens, stir in the bicarbonate of soda, vanilla and nuts. Pour onto the prepared tray and smooth the surface with a greased spatula. Cool at room temperature until set hard.
When set, break the brittle into large shards to serve.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up