Pistachio and almond brittle

This brittle is quick and easy to make and can elevate any dessert. It is perfect to impress at any dinner party or supper or  gift wrap as a tasty teacher gift as you approach the end of the school year.

Pistachio and Almond Brittle

40g Flaked Almonds
75g Pistachio nuts shelled
200g granulated sugar
150g water

Method

Put the sugar and water in a pan and gently heat until the sugar has dissolved. Then turn up the heat and boil until it turns golden.

Roughly chop the shelled pistachios and mix with the almonds.

Mix the nuts into the sugar syrup and quickly pour onto a lined baking sheet. You need to work quickly before the brittle sets, use the back of a wooden spoon to flatten it down.

Leave to cool and then break into shards.

This makes a lovely accompaniment to any type of creamy dessert that needs a bit of crunch or it is delicious on its own as a treat!