The Cake Lady #45 ... EASY Caramel Brittle Recipe

This is a really quick and easy recipe for Caramel Brittle. The recipe calls for hazelnuts, but you can use any type you like - I used peanuts.

IMPORTANT
You need to have your nuts weighed out, baking tin ready, and a spoon and two forks to hand BEFORE YOU START - you will need to watch your pan like a hawk and be speedy once the sugar is on the turn!

Ingredients
· 150g sugar
· 100g blanched hazelnuts
· Sea salt

Method

1. Line a baking tray with baking parchment.

1. Put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, WITHOUT STIRRING, until golden brown.

It is very important you do not stir, if you do, the syrup will crystallise and you will get sugary lumps!

Also be warned, once the sugar is up to temperature, it will go brown VERY quickly, take care not to leave it on too long and burn it! You will be able to smell it turning to caramel.

1. Stir through the nuts, and pour over the parchment. Use the two forks to spead out into a thin layer, you will need to work fast!

2. Sprinkle with ½ tsp flaky sea salt and leave to set.

3. Once set, break into pieces and serve as desired.

TOP TIP: Your pan will probably have hard bits of sugar welded onto it now! Fill the pan with water and bring to the boil ... The sugar will dissolve and you'll have a nice clean pan again with no scraping!

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