Extra Virgin Olive Oil Nut Brittle
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
Line a large baking tray with baking paper.
In a small bowl combine bicarbonate soda and vanilla bean paste with 1 teaspoon of water. Set aside.
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).
Add Bertolli Robusto Olive Oil and salted nuts and continue to cook, stirring constantly, until the temperature rises to 150ºC (hard crack stage).
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.
Break into smaller pieces to serve.