There are times in life where less is more. This, my friends, is not one of them. I set out to make a nut brittle, but couldn’t decide which nuts to use, so I used them all. Then I thought - mmm…. this brittle reminds me a little of a Cadbury’s Crunchie bar, which happens to be my favorite candy bar in the entire world and is hard to find in the US (note to Santa). With that thought in mind, and the prospect of having a little Crunchie moment so close, of course I had to add chocolate to this brittle! THIS is the stuff dreams are made of. If anyone needs me (children, husband, dog) I am unavailable and hiding behind the tree with a tin of this.
This Chocolate Nut Brittle can be made with whichever nuts you choose. I like to leave the nuts whole because it looks sexier when you can see all those gorgeous bumps. This does require a candy thermometer. If you don’t have one, I highly suggest you get one. I have a few different ones that have come and gone over the years, but my favorite is a cheap digital instant read one that I got online.
If this is your first time playing with hot sugar, please be careful! Melted sugar is no joke, you can seriously burn yourself. When you add the baking soda it will bubble up, which looks really cool, but if you’re showing kids, please have them stand back. Also, we are not responsible for any chipped teeth, missing fillings, un-done braces 😆. Needless to say, this makes a gorgeous gift wrapped in cellophane bags and tied with a pretty ribbon! xox Kirsty
Ingredients for about 4 gift bags
Nonstick oil spray
1 cup (190g) sugar
1/2 cup (175g) light corn syrup
3 tablespoons (45ml) water
1 cup (approx. 170g or two handfuls) raw nuts. I used pistachios, cashews and almonds.
1 tablespoon (15g) unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
7 oz. (200g) dark chocolate
NOTE: You will also need a candy thermometer
Line a baking sheet with parchment paper. Spray with nonstick spray and set aside.
Combine sugar, corn syrup, and water in a medium, heavy bottomed saucepan. The taller the pan, the better. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil, and cook until the thermometer reads 290F (143C) which should take around 5 minutes.
Using a heatproof spatula, stir in pistachios, butter, and salt (don’t worry if it clumps up, it will melt as it heats back up). Continue to cook, stirring often, until the thermometer registers 300F (149C) and the pistachios and caramel are golden brown, another 3-4 minutes. Sprinkle with baking soda and stir quickly to combine, it will bubble up vigorously.
Immediately pour the caramel onto the prepared baking sheet and, using a heat-proof spatula, quickly spread it out as thin as possible. Allow to cool completely.
Chop up the chocolate and melt it at 30-second intervals in the microwave, or in a bain-marie (in a glass bowl over a pan of gently simmering water). When the caramel is cool, turn over the brittle so the smooth side is facing up, and spread the chocolate over the entire slab. You could also spread it all over the top but I love those nutty bumps. Set aside to harden in a cool place, turn over and break into large shards. Wrap a few to share and save some for yourself!
This can be made 1 week ahead. Store in an airtight container between sheets of parchment paper (to prevent sticking) at room temperature.