Orange and Nut Brittle

Orange and Nut Brittle

Although this brittle can be eaten on its own it is best used as a topping for a dessert or even on the top of some simple ice-cream as something special.


200 grams white sugar
100 mls water
1 orange
1 good knob of butter (approximately 1 tablespoon)
1 cup of nuts (chopped and toasted) – macadamia, hazel, cashews, pistachio and almonds are all good


1. Place sugar and water into a saucepan and heat over a medium temperature until all the sugar has dissolved.
2. Meanwhile, using a vegetable peeler cut the surface of the orange to remove the skin with as little of the pith as possible. Thinly slice the skin into matchstick strips and set aside until needed. Also line a baking tray with baking paper and scatter toasted nuts onto the surface.
3. Keep heating the sugar and water liquid until it begins to develop a very light colour, then add orange strips as well as the butter. It will foam but watch carefully and it will gradually change colour developing a deep golden hue.
4. Remove from heat immediately and pour over the nuts and allow to cool completely.
5. Once cooled break into pieces and enjoy.