SBS Food

www.sbs.com.au/food

Bushfood brittle

The perfect sweet and sour candy. Sweet from the brittle and sour from the tangy limes. A great gift for every occasion, too.

Bushfood Brittle

Bushfood brittle made easy. Credit: Warndu Mai (Good Food)

  • makes

    1 sheet

  • prep

    5 minutes

  • cook

    10 minutes

  • difficulty

    Easy

makes

1 sheet

serves

preparation

5

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 1½ cups caster or raw sugar 
  • ¼ cup freeze-dried finger lime 
  • ¼ cup dried rose petals
  • ¼ cup sandalwood nuts

Instructions

1. Preheat oven to 220°C. 
 
2. Place the sugar in an even layer on a large baking tray lined with baking paper. Cook for 10–15 minutes, turning tray halfway until sugar has melted and is caramelised. (It will start to melt from the edges in.) 
 
3. Spread with a palette knife if there are any patches of sugar that have not started to melt. 
 
4. Remove from the oven and sprinkle with freeze-dried finger limes, rose petals and sandalwood nuts. Set aside for 10 minutes to set. 
 
5. Break into shards to serve. This brittle can be stored in an airtight container for up to a week.

This recipe is from  published by Hachette Australia, Hardback RRP $45.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 14 September 2021 11:53am
By Rebecca Sullivan, Damien Coulthard
Source: SBS



Share this with family and friends