Spiced nut brittle
Serves: 6 (makes about 350g)
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Spiced nut brittle
Serves: 6 (makes about 350g)
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
500Kcal
Fat
29gr
Saturates
5gr
Carbs
46gr
Sugars
40gr
Fibre
2gr
Protein
13gr
Salt
0.2gr
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Ingredients
- 225g caster sugar
- 50g pistachio kernels, roughly chopped
- 50g spiced cashews (see below) or plain cashew kernels, roughly chopped
- 50g dry roasted peanuts, crushed
For the spiced cashews
- 200g cashews
- 1 tsp groundnut oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- sea salt
Step by step
Get ahead
The spiced cashews will keep for one month, store in an airtight container. The finished brittle will keep for up to 1 week in an airtight container in a cool, dry place (if you can keep away from it for that long).
- First, make the spiced cashews, if using. Preheat the oven to 190°C, fan 170°C, gas 5. Toss the cashews with the oil, smoked paprika and cumin. Spread out on a baking tray and roast for 5-7 minutes until crisp and lightly browned, giving them a shake halfway through the cooking time. Remove from the oven and sprinkle with sea salt. Leave to cool.
- Line a 900g loaf tin with greased baking paper. Next make the caramel. Put the sugar in a heavy-based saucepan with 125ml water and heat over a medium heat, stirring gently, until the sugar has dissolved and the mixture starts to boil. Now, stop stirring and leave the syrup to boil for a further 8-10 minutes before reducing the heat and simmering until it turns a deep brown caramel colour – you will need to pay close attention so it doesn't burn.
- Remove the pan from the heat and – working quickly – add all the chopped nuts and stir, making sure they are evenly coated in the caramel. Pour the mixture into the lined loaf tin. Using the back of a wooden spoon, spread the mixture out evenly and press it firmly into place until about 1cm thick. Take care because the mixture will be extremely hot.
- Leave to cool completely in the tin to allow it to harden before removing it and cutting it up into small shards. Serve with a scoop of vanilla ice cream and a squeeze of lemon juice, if you wish. Or put the shards in an airtight container to snack on later.
