Almond nut brittle

Almond nut brittle

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

We layer this through the salted caramel ice cream, but it can adorn any ice cream or be eaten on its own.

Ingredients

Quantity Ingredient
100g almonds, with skins on
150g granulated sugar

Method

  1. Toast the almonds on a baking tray at 180°C for 10–15 minutes.
  2. Leave in the oven to keep warm.
  3. Melt 50 g of the sugar in a pan, on a medium heat. When melted, add another 50 g, allow this to melt then add the remaining 50 g and allow it to melt.
  4. When the sugar is a nice, liquid dark brown, add the warm toasted almonds and stir until they are all covered with the caramel. Pour on to a baking tray making one even layer and leave to cool. When cool, chop into small pieces. Alternatively, put in a food processor and finely chop.
  5. Store in an airtight container, otherwise it goes sticky, and keep for up to one month.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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