GC # 39 Nut Brittle

Nut Brittle TSI’m not a huge sugar eater, but I’m not hysterical on the subject either.  Moderation in all things, including moderation!  Occasionally it’s time to indulge a sweet tooth, and this recipe for sweet and salty nut brittle is superb, plus it’s chock full of healthy nuts.  It’s from a new cookbook – the best new cookbook I’ve discovered in years – called One Good Dish by David Tanis, published by Artisan, 2013.

Ingredients for nute brittle

  • 2 tablespoons softened butter
  • 2 cups sugar
  • 1 cup water
  • ½ cup sliced almonds
  • ½ cup pecan halves
  • ½ cup coarsely chopped pistachio
  • 2 tablespoons sesame seeds
  • 1 teaspoon flakey sea salt

Directions for Nut BrittleNut Brittle MS

Generously butter a 10 by 15 inch baking sheet with low sides.

Put the sugar into a two quart stainless steel; saucepan and add one cup of water, taking care not to splash.  Stir until you dissolve the sugar, then cook over a medium to high heat until the syrup takes on a little color, after about 5 or 6 minutes.  Continue cooking without stirring until it turns a reddish brown.  On my stove, this takes about twenty to twenty-five minutes.  Working quickly, add the nuts and sesame seeds and spread onto the buttered baking sheet.  Sprinkle with the sea salt and allow to cool.  Invert the pan and pound on the bottom to release the nut brittle.

About Christopher Koch

Christopher Koch is a journalist and filmmaker who is now teaching at Montgomery Community College
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One Response to GC # 39 Nut Brittle

  1. Galen says:

    To die for!

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