Friday, July 15, 2011

Almond and Pretzel Butterscotch Brittle

I was planning to make florentines and found this recipe by Pino Locantro which looked absolutely divine. As I was baking the first tray in the oven, I realised that I was meant to bake the florentines in egg rings (and not just use the rings to shape them). As I had only one egg ring, there was no way I could make florentines, unless perhaps I resorted to using muffin trays instead. The mixture had spread out on the baking tray and began to bubble and caramelize. I took them out just in time (except for some burnt bits around the edges) and waited for them (well, "it" would be more appropriate now that it was just one big piece of brittle) to cool. I must say these things are really addictive! Light, crisp and not at all hard like regular toffee brittle. It was sweet, salty, buttery and delicious. The recipe uses almond flakes and glace cherries, but I also added some chopped pretzels into the mixture, and they were good! I reckon these will be great served with vanilla ice-cream!

Almond and Pretzel Butterscotch Brittle

150g (5oz) butter (if using unsalted butter, add a pinch of salt)150g (5oz) caster sugar
45g (11/2oz) honey
30ml (1⅛fl oz) fresh cream
110g (4oz) (1 cup) almond flakes
A handful of thin salted pretzels, broken into pieces
15g (1/2oz) (2 tbsp) plain flour
70g (2⅛oz) glace cherries, chopped


Preheat oven to 200ºC/400ºF/Gas Mark 6. Line two baking trays with baking paper, enough to come up the sides.

Combine butter, sugar, honey and cream in a pot or saucepan and bring to boil. Reduce heat and add almond flakes, flour and cherries, stirring continuously for 5 minutes on low heat. Stir in pretzels.

Remove from heat. Spoon half the mixture and spread a thin layer evenly on the baking paper. Leave 2-3 inches on the sides to allow room for the mixture to spread while baking. Bake in oven for approximately 6-8 minutes. The mixture will start to bubble and caramelize. When it turns a medium-brown colour and no longer pale golden, remove the tray from the oven. Leave to cool before breaking it up into pieces. Alternatively, you can cut it up into squares while it's still warm. Store in an airtight container.