Rachel Allen’s toffee brittle

This toffee brittle is easy to make and richly divine as it is or covered in chocolate - the perfect late night treat

Rachel Allen’s toffee brittle

SERVES

8

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Place the butter, sugar, salt and 50ml water in a heavy-based saucepan, place on a medium heat and bring slowly to the boil, stirring until the sugar has dissolved. Reduce the heat to low and simmer for 20-25 minutes without stirring until a sugar thermometer dipped into the mixture reads 150°C. Below this temperature and the toffee will not set; above and the toffees will taste burnt.

  2. Immediately (and taking great care as it is very hot), pour the syrup onto a large, non-stick baking tray (or one lined with parchment paper) and swirl the tray around to spread evenly. It will begin to set almost straight away, so you do need to work quickly.

  3. Once completely hardened, after 5–10 minutes, slam the baking tray on the counter to break into small pieces. Place the toffee pieces in an airtight container and store somewhere cool and dry.
    This recipe is from Home Cooking by Rachel Allen, published by Harper Collins.

Ingredients

  • 225g butter, diced

  • 225g caster sugar

  • ½ tsp salt

Method

  1. Place the butter, sugar, salt and 50ml water in a heavy-based saucepan, place on a medium heat and bring slowly to the boil, stirring until the sugar has dissolved. Reduce the heat to low and simmer for 20-25 minutes without stirring until a sugar thermometer dipped into the mixture reads 150°C. Below this temperature and the toffee will not set; above and the toffees will taste burnt.

  2. Immediately (and taking great care as it is very hot), pour the syrup onto a large, non-stick baking tray (or one lined with parchment paper) and swirl the tray around to spread evenly. It will begin to set almost straight away, so you do need to work quickly.

  3. Once completely hardened, after 5–10 minutes, slam the baking tray on the counter to break into small pieces. Place the toffee pieces in an airtight container and store somewhere cool and dry.
    This recipe is from Home Cooking by Rachel Allen, published by Harper Collins.