Irresistible Butterscotch Nut-Brittle WARNING – one piece will not be enough!!

Salty, sweet Nut Brittle

We first had this home-made nut brittle at a house party in New Zealand earlier this year. The host had made some and it became the topic of conversation at the party it was so good!   

We came home from the party armed with a good chunk of the nut-brittle (which we polished off that night) and the recipe. 

We have made this fabulous nut brittle many, many times since, while in New Zealand and back in Yorkshire.   Each batch we make gives a slightly different result, but it is always delicious and very quick to make.    I don’t think the country we make it in creates any variations it is equally good in both Hemispheres.   

Our party host made the brittle with Macadamia nuts, but we have been making it with salted peanuts and I am sure it would work with any nut of choice. 

Once made, we keep ours in the fridge then break some off whenever we fancy, perfect with a cup of tea. 

Look away now, if you want to resist this sweet treat, but if you want to go for it, here is the recipe below: 

Ingredients  

100g Butter 

200g Brown sugar 

Level teaspoon of salt 

Teaspoon of brown or white vinegar 

5ml water 

Nuts of choice 

150g of 80% cocoa chocolate 

Equipment 

Non-stick tin 11” x 7” (approx.) 

Parchment paper 

Method 

Line or grease the tin.  

Cover the base of the tin with nuts – be sure to break large nuts into small pieces – peanuts can be left whole. 

In a small saucepan melt the butter then add the vinegar, salt then the sugar and simmer 

until the sugar mix reaches 142 degrees. (this is important as its the crack-point for sugar). 

Pour the mix over the nuts and spread evenly and allow to cool. 

Break up the chocolate and melt by user the double boiler method (see below) then spread the melted chocolate over the top of the brittle and place in the fridge to cool. 

Double boiler method 

Simply bring an inch or two of water to a simmer in a pan, then place the bowl with the chocolate inside over the top, you need it to fit snugly without touching the water the chocolate will melt to a silky-smooth texture. 

Eat 

Once the brittle is cool and set, how you choose to eat it is up to you......  break it up using a toffee hammer and have a chunk whenever you pass the fridge........ break it into smaller pieces and sprinkle it over some vanilla ice-cream ........ take it to a house party – your hosts will love you!