- makes 24 serves
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 5 cups sugar
- ½ tsp salt
- 1¼ cups (300 ml) water
- 2 cups mixed cashews, almonds and pistachios, chopped
- 3 cups chopped good quality chocolate
- Oil, for greasing baking sheet and spatula
Cooling time: about 1 hour total.
Instructions
- Grease a rimmed baking sheet and line with baking (parchment) paper. Grease an offset spatula.
- Heat, and stir sugar, salt, and water in a pot on the stove until the sugar dissolves. Let cook and bubble until it turns golden (about 10 minutes).
- Stir in the mixed nuts. Turn onto the parchment-lined baking sheet. Spread quickly and evenly using a spoon or offset spatula. Let cool.
- Melt the chocolate in a double boiler. Pour the chocolate over the cooled brittle. Spread with an offset spatula. Let set.
- Break and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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