Recipe: vegan nut brittle

I love sugar and desserts and all things sweet and I reckon that if you’re going to indulge in something deliciously sweet, then it’s a good idea to make sure it’s full of nuts. Nuts are a good source of protein and will help slow the absorption of sugar into your blood stream which is especially good for diabetics.

Ben bought me a vegan cookbook for Christmas, The Ultimate Book of Vegan Cooking by Tony and Yvonne Bishop.  It’s amazing. I highly recommend it. Full of delicious, healthy and easy-to-follow recipes that actually turn out like the photo and taste great.

I want to share a recipe from the book, for nut brittle:


  • 115g/4oz/1 cup almonds, half blanched, half unblanched
  • 115g/4oz/1 cup hazelnuts, half blanched, half unblanched
  • 5ml/1 tsp almond oil or a flavourless oil
  • 225g/8oz/1 cup soft light brown sugar
  • 15ml/1 tbsp lemon juice

Preheat the oven to 150°C/300°F/Gas 2. Sprinkle the nuts on a baking sheet and toast for about 30 minutes, shaking the sheet occasionally. The nuts should smell pleasant and have turned brown and be very dry.

Coursely chop the toasted nuts or crush them roughly a rolling pin. Cover another baking tray with foil and grease it generously with the oil.

Put the sugar into a small pan and pour the lemon juice over. Cook over a high heat, shaking the pan, until the sugar melts and becomes a coffee colour and turns into caramel.

Immediately add the nuts and stir once, then pour the mixture on to the foil and spread out into a thin, even layer. Leave the mixture to harden.

Once set, break up the caramel into pieces and store in an airtight container.


4 responses to “Recipe: vegan nut brittle”

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