Normally you see brittle with peanuts but I’m going a little nuts and a little bit fancy with cashews, pistachios and almonds.






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Everyone loves gifts like these and the best thing is you can make them in advance. What’s not to love, it caramelised, it’s nutty, it’s chocolate-y!


  • 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

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.


Cooling time: about 1 hour total.

  1. Grease a rimmed baking sheet and line with baking (parchment) paper. Grease an offset spatula.
  2. 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).
  3. Stir in the mixed nuts. Turn onto the parchment-lined baking sheet. Spread quickly and evenly using a spoon or offset spatula. Let cool.
  4. Melt the chocolate in a double boiler. Pour the chocolate over the cooled brittle. Spread with an offset spatula. Let set.
  5. Break and serve.