Spiced nut brittle
Serves: 6 (makes about 350g)
![Spiced nut brittle](/uploads/media/720x770/07/5377-spicedbrittle1120.jpg?v=1-0)
Recipe photograph by Kris Kirkham
Spiced nut brittle
Serves: 6 (makes about 350g)
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
29gr
Saturates
5gr
Carbs
46gr
Sugars
40gr
Fibre
2gr
Protein
13gr
Salt
0.2gr
![Zoe Adjonyoh](/uploads/media/100x100/04/12124-zoe-adonjoh.jpg?v=1-0)
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
![Zoe Adjonyoh](/uploads/media/100x100/04/12124-zoe-adonjoh.jpg?v=1-0)
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Ingredients
- 225g caster sugar
- 50g pistachio kernels, roughly chopped
- 50g spiced cashews (see below) or plain cashew kernels, roughly chopped
- 50g dry roasted peanuts, crushed
For the spiced cashews
- 200g cashews
- 1 tsp groundnut oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- sea salt
Step by step
Get ahead
The spiced cashews will keep for one month, store in an airtight container. The finished brittle will keep for up to 1 week in an airtight container in a cool, dry place (if you can keep away from it for that long).
- First, make the spiced cashews, if using. Preheat the oven to 190°C, fan 170°C, gas 5. Toss the cashews with the oil, smoked paprika and cumin. Spread out on a baking tray and roast for 5-7 minutes until crisp and lightly browned, giving them a shake halfway through the cooking time. Remove from the oven and sprinkle with sea salt. Leave to cool.
- Line a 900g loaf tin with greased baking paper. Next make the caramel. Put the sugar in a heavy-based saucepan with 125ml water and heat over a medium heat, stirring gently, until the sugar has dissolved and the mixture starts to boil. Now, stop stirring and leave the syrup to boil for a further 8-10 minutes before reducing the heat and simmering until it turns a deep brown caramel colour – you will need to pay close attention so it doesn't burn.
- Remove the pan from the heat and – working quickly – add all the chopped nuts and stir, making sure they are evenly coated in the caramel. Pour the mixture into the lined loaf tin. Using the back of a wooden spoon, spread the mixture out evenly and press it firmly into place until about 1cm thick. Take care because the mixture will be extremely hot.
- Leave to cool completely in the tin to allow it to harden before removing it and cutting it up into small shards. Serve with a scoop of vanilla ice cream and a squeeze of lemon juice, if you wish. Or put the shards in an airtight container to snack on later.