Hazelnut Brittle: The only complex part of making brittle is trying to refrain from eating it before completely cool. I cleverly removed most of the inside of my mouth due to molten sugar.

So, for an injury free experience, all you have to do is pour 200g of caster sugar into a non stick pan with 3 tablespoons of water. Put over a medium heat. Don’t stir it, just leave it until it becomes a dark amber colour. Remove from the heat, stir in hazelnuts (or whatever you prefer) and pour onto a greased baking sheet until cool. Bash it up and there you have it. Simples!

Directions for use: Stay tuned for the next post where brittle is incorporated into the ultimate pud!