Brigitte's Brazilian Nut Crunch
Submitted by alabamatama
Crunchy caramelized sugar brittle loaded with Brazil nuts and topped with melted chocolate. Just 4 ingredients and 20 minutes for a homemade candy that rivals anything from a confectionery shop.
YIELD
1 poundPREP
10 minCOOK
10 minREADY
20 minFour ingredients. Twenty minutes. A pound of candy that’ll make people ask where you bought it.
Sugar gets melted in a heavy skillet until it turns into liquid amber caramel, then baking soda goes in (watch it foam!) along with a cup of ground Brazil nuts.
The whole thing gets rolled out thin on a baking sheet, scored while it’s still warm, and left to harden into shatteringly crisp brittle.
Then comes the finishing touch: a layer of melted chocolate spread across the top and sprinkled with the remaining nuts.
Once the chocolate sets, you snap it into jagged pieces and try not to eat the entire batch standing at the counter.
Chef Tips
- Stir the sugar constantly over low heat. Caramel goes from golden to burnt in the blink of an eye, and burnt sugar tastes like regret.
- The baking soda makes the caramel foam and creates tiny air bubbles that give the brittle its signature snap. Don’t skip it.
- Roll it out fast. The brittle hardens quickly once it hits the sheet, so have your rolling pin ready to go before you pour.
- Score the brittle while it’s still warm but starting to firm up. Too hot and the lines disappear. Too cold and it shatters unevenly.
Ingredients
Directions
“Grease baking sheet.
In a heavy skillet, cook the sugar over low heat, stirring constantly until melted.
Add soda, 1 cup of the nuts.
Mix well.
Turn onto a baking sheet immediately. With a rolling pin, roll the brittle until about ¼ inch thick. Before the brittle is cool, mark into squares with a knife. When cold, spread with chocolate and sprinkle on the rest of the nuts. When chocolate is firm, break into pieces.
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