Photo: Jean-Pol GRANDMONT, CC BY 3.0 · source
Other · From Bladwijzer
Beechnut brittle
- Makes: ± 250 g
- Time: 40 min + 1 hr setting
- From: Beech
Ingredients
- ± 250 g beechnuts in their shells (gives about 100 g kernels)
- 150 g sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1 pinch of salt
Method
- Preheat the oven to 180 °C. Shell the nuts: snip the hard shell open with sturdy kitchen scissors or crack it with a nutcracker and take out the kernels.
- Roast the kernels on a baking tray for 10–12 min, until they smell nutty and colour lightly. Rub off the brown skins in a tea towel and leave to cool. Eat beechnuts only roasted and in moderation.
- Chop the kernels roughly and line a baking tray with baking paper.
- Heat the sugar and water in a frying pan over medium heat, without stirring. Tilt the pan now and then and cook for 6–8 min until you have a light golden caramel. Take care: caramel is scalding hot.
- Take the pan off the heat and stir in the butter, salt and nuts straight away.
- Pour the mixture onto the baking paper and spread it thin with a spoon.
- Leave to set completely for 1 hr, then break the brittle into pieces.
Storing: In an airtight tin in a dry place for 2 weeks. Eat beechnuts only roasted and in moderation: large amounts can cause stomach ache.