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Salted Nut Brittle

Don’t be intimidated by making hardtack caramel — it really is easy and quite safe. Here the buttery, golden-brown goodness is tipped over nuts to harden into a classic and delightful confection. Break it up into jagged pieces or crumble it over ice cream. Use any nuts you fancy here: we always have pots of random nuts in the freezer for use in baking. This little recipe proved a very good way to use up all the various bits and bobs!

Salted Nut Brittle

3½ oz. nuts
3½ oz. golden caster sugar
1¾ oz. butter, plus more for greasing
½ tsp. salt

Lightly grease a rimmed baking pan with a bit of butter. Spread the nuts out in a single layer.

In a heavy saucepan, combine the sugar, butter, salt, and 4 Tbs. water. Gently heat until the sugar dissolves. Increase the heat to high and boil for 5 minutes, or until the mixture thickens and turns a light golden brown, stirring every now and then as some areas will crystallize quicker than others.

Carefully tip the caramel over the nuts and leave to cool completely. Break into pieces to serve.

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