Golden Syrup
Chelsea Golden Syrup in the...
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Sweets
Chocolate Coated Nut Brittle
10 mins
30 mins
Easy
40
This moreish brittle features roasted peanuts, cashews and macadamias in crisp, buttery toffee. A layer of milk chocolate and a sprinkle of sea salt add an irresistible finishing touch!
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- Ingredients
- Method
Ingredients
- 1 cup Chelsea Caster Sugar (225g)
- 60g butter
- 1 Tbsp water
- ⅓ cup Chelsea Golden Syrup (120g)
- ½ tsp Edmonds Baking Soda
- ¼ tsp salt
- 1 cup roasted, unsalted peanuts (160g)
- ½ cup roasted, unsalted cashews (80g)
- ¼ cup roasted, salted macadamias (40g)
- 200g milk chocolate, roughly chopped
- Flaky sea salt (optional)
Additional tips
The combination of nuts can easily be adjusted to suit your preferences. Almonds are a great addition, or you can use all peanuts.
Brittle keeps well for at least a couple of weeks. Store in an airtight container in a cool place.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
6
What did you think of this recipe?
Megan
Absolutely Delicious
5
Rebecca
First time making this and it was great! Will make awesome gifts. I did find that it set really quick after adding the nuts. Next time I might play around with adding them to the tray first or on top. Thanks for the recipe!
5
1532119330
Beautiful. Creamy and easy to make. Used only macadamia nuts and it's lovely for Christmas
5
Rae Stevenson
Sounds great I love nuts will be trying this one
5
Kayleigh
Very yummy. Just made this for the second time and it has turned out perfect both times. Working quick at the end is definitely key.
5
Lorraine
Made this morning wow and just so thrilled how it turned out
5
Method
Line a large baking tray with baking paper.
Place Chelsea Caster Sugar, Tararua Butter and water in a large heavy-based saucepan. Cook on medium heat until butter melts.
Add Chelsea Golden Syrup and cook, stirring constantly. The mixture should come to a gentle boil. Continue to stir and boil gently until the mixture reaches the hard crack stage (150ºC). This takes around 15-20 minutes.
Test for the hard crack stage by using a candy thermometer or by dropping a little of the mixture into a glass of cold water. If ready, the mixture will form brittle strands in the water that will crack when you try to bend them.
Remove mixture from heat and quickly stir in Edmonds Baking Soda and salt. Mix in the nuts, then spread mixture out onto the baking tray. Do this quickly, before the toffee sets! Leave to cool completely.
Place chocolate in a microwave-safe bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled brittle and sprinkle with a little sea salt. Refrigerate to set, then break or cut into shards.
Additional tips
The combination of nuts can easily be adjusted to suit your preferences. Almonds are a great addition, or you can use all peanuts.
Brittle keeps well for at least a couple of weeks. Store in an airtight container in a cool place.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
Reviews
6
What did you think of this recipe?
Megan
Absolutely Delicious
5
Rebecca
First time making this and it was great! Will make awesome gifts. I did find that it set really quick after adding the nuts. Next time I might play around with adding them to the tray first or on top. Thanks for the recipe!
5
1532119330
Beautiful. Creamy and easy to make. Used only macadamia nuts and it's lovely for Christmas
5
Rae Stevenson
Sounds great I love nuts will be trying this one
5
Kayleigh
Very yummy. Just made this for the second time and it has turned out perfect both times. Working quick at the end is definitely key.
5
Lorraine
Made this morning wow and just so thrilled how it turned out
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
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- 125g butter, softened
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- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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- 2 eggs
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- pinch of salt
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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