Nut Brittle is an American invention. One origin story has a hapless chef accidentally adding bicarbonate of soda instead of cream of tartar when making toffee. The resulting substance was brittle instead of chewy – but still delicious!
This recipe requires heating sugar to a very high temperature. It is a good idea to get yourself completely organised before heating the mix.
You’ll need a baking tray lined with a silicon mat or foil greased with vegetable oil. Have all your ingredients weighed out before starting. This is particular important for bicarbonate of soda which is added right at the end.
Try adapting this recipe by changing the nuts and adding other flavours. Mexican and Indian spices work really well here - try ancho chillies, ginger and cinnamon. The salt in this recipe is really important to balance the sweetness. You could achieve the same effect by adding bacon, soy sauce or even miso paste.
