The perfect sweet and sour candy. Sweet from the brittle and sour from the tangy limes. A great gift for every occasion, too.
- 1½ cups caster or raw sugar
- ¼ cup freeze-dried finger lime
- ¼ cup dried rose petals
- ¼ cup sandalwood nuts
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.
1. Preheat oven to 220°C.
2. Place the sugar in an even layer on a large baking tray lined with baking paper. Cook for 10–15 minutes, turning tray halfway until sugar has melted and is caramelised. (It will start to melt from the edges in.)
3. Spread with a palette knife if there are any patches of sugar that have not started to melt.
4. Remove from the oven and sprinkle with freeze-dried finger limes, rose petals and sandalwood nuts. Set aside for 10 minutes to set.
5. Break into shards to serve. This brittle can be stored in an airtight container for up to a week.
This recipe is from Warndu Mai (Good Food) by Rebecca Sullivan & Damien Coulthard published by Hachette Australia, Hardback RRP $45.