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Extra Virgin Olive Oil Nut Brittle

60-90' Easy 12345

You will need a sugar thermometer for this recipe.

1½ Tsp Bicarbonate Soda
1 Tsp Vanilla Bean Paste
335g Caster Sugar
300g Glucose Syrup
3 Tbsp Bertolli Robusto Olive Oil
500g Mixed Salted Nuts

METHOD

STEP 1

Line a large baking tray with baking paper.

STEP 2

In a small bowl combine bicarbonate soda and vanilla bean paste with 1 teaspoon of water. Set aside.

STEP 3

In a large saucepan combine sugar and glucose syrup with 1 cup of water. Heat over a medium heat, stirring occasionally until the mixture reaches 118ºC (soft ball stage).

STEP 4

Add Bertolli Robusto Olive Oil and salted nuts and continue to cook, stirring constantly, until the temperature rises to 150ºC (hard crack stage).

STEP 5

Remove from heat immediately and stir through the bicarbonate soda mixture then quickly pour onto the prepared tray, use a spatula to spread the mixture out evenly then allow to sit at room temperature for at least 1 hour to harden.

STEP 6

Break into smaller pieces to serve.

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