Caramel Praline Nut Brittle
- 225g of White Sugar
- 20 ml of Water
- 1/2 tsp Salt
- 1/4 tsp Vanilla Extract
- 110 g of Nuts
- 1/2 tsp Bicarbonate of Soda
- 15 g Butter
This caramel praline nut brittle is a sweet and salty nut cluster that is great as a Sticky Halloween treat.
You can use any type of nut from peanuts to pistachio nuts for this recipe, I have used Almond flakes in this recipe but we have made this with Peanuts and Pistachio nuts.
The nut brittle recipe is the same you just need to substitue the type of nut you use.
- Use a shallow non stick baking tray / sheet or line one with some silicone paper.
- Add the Water, Salt, Vanila Extract & Sugar to a small pan. Bring the mixture to the boil and stir with a wooden spoon until all of the sugar has dissolved.
- Keep cooking for a further 10 minutes as the sugar starts to turn a light amber colour, stir with the spoon as the sugar darkens and becomes a bubbling liquid. It should reach a temperature of around 190 c or 375 f.
- Remove it from the heat and quickly add the butter, Bicarbonate of Soda and Nuts.
- Get the pan back on the heat for a few minutes while you mix the nuts in with a fork. You will notice that the liquid will froth up when you add the Bicarb.
- Let the mixture cook for a while longer so that it becomes a darker brown colour, not burned but almost.
- Pour the boiling mixture straight into the shallow baking tray and spread it evenly with the back of a spoon so that it about 1/2 inch thick.
- Let the mixture cool down at room temperature for around 30 minutes.
- Once it has fully cooled down the Praline Nut Brittle should be solid and easily fall from the tin when turned upside down. You might need to tap it out.
- You can break this up with your hands by just snapping it or use a small toffee hammer or the butt of a knife.