Crunch on a shard of flaked almond brittle
Even the healthiest of those among us have to admit – sometimes there is nothing better than a bit of sugary goodness. Sharing this love for sweet treats, London-based chef Yasmin Othman shows you how to make your own indulgent bites to impress your pals. You’ll find this recipe for flaked almond brittle snuggled up next to other childhood favourites like liquorice allsorts, peppermint creams and marshmallows in Yasmin’s gorgeous new cookbook, Atelier: Confectionery.
150 g toasted flaked almonds
300 g caster (superfine) sugar
Line a baking tray with a silicone mat and spread over the almonds.
Heat the sugar in a heavy-based saucepan until the sugar has dissolved. The sugar will start to go a pale caramel colour. Move the pan around to get an even heat and continue to let the sugar cook until it becomes golden amber in colour.
Pour the mixture onto the almonds, making sure it spreads evenly. Leave to set in a cool dry place.
Once it has cooled and set, break into shards with a rolling pin. Store in an airtight container in a cool dry place for up to two weeks.
Recipe and images from Atelier: Confectionery by Yasmin Othman. Published by Hardie Grant Books.
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