Salted Hazelnut Brittle

This Salted Hazelnut Brittle recipe is delightfully moreish. I enjoy eating it on its own or using it as a garnish for my epic caramel cheesecake with blackberries on page 10. The addition of Murray River Salt Flakes adds a touch of sophistication to it.

Serves: 10

Ingredients:

• 1 cup raw caster sugar
• 2 tbsp honey
• 1/3 cup whole peeled toasted hazelnuts, roughly chopped
• Murray River Salt Flakes, to sprinkle

Method:

1. Place a sheet of baking paper on a baking tray and set aside.
2. Put the sugar, honey and a splash of water in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and then cook, without stirring, until the syrup thickens and turns golden brown in colour.
3. Pour the mixture onto the prepared baking paper and spread it into a thin layer. Sprinkle over the hazelnuts and Murray River Salt Flakes. Spread the toffee into a thin layer using a silicone spatula. Allow to cool for about 1 hour or until set, and voila. An impressive snack, gift or decoration for my cheesecake. Yum!

Emma’s Hot Tip: Use straight away or store in an airtight container for up to 4 weeks.

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