Chocolate Dipped Walnut Brittle

Shopping List

  • 2 cups caster sugar
  • 1 cup roughly chopped almonds, walnuts or any nut of preference
  • 200g dark or milk chocolate of preference



1. Roughly chop nuts in a food processor or by hand. Medium size pieces.

2. Place nuts on a baking tray lined with baking paper and place under the grill on
medium heat for a few minutes until lightly roasted. Turn after a minute to ensure
they roast evenly and do not burn.
Set nuts aside.

3. Place caster sugar in a large heavy bottomed saucepan on medium heat and
leave to caramelise. DO NOT STIR

4. Once caramel has reached medium golden brown colour remove from the
heat and stir in the nuts. Work quickly and tip nuts onto prepared parchment
paper lined tray. Do not touch as it is super hotCh. Allow to cool.

5. Break into bite sized chunks once cooled.

6. Place a small amount of water (2 inches) in a saucepan.
Place a very dry clean bowl that sits directly onto the saucepan without touching the
water and place the chocolate into it.

7. Heat on low/medium heat until chocolate begins to melt. Stir until smooth and lump
free. Drizzle over the walnut brittle pieces.

CAUTION: Caramel is extremely hot. Have a bowl of iced water on hand to place your
hand into if you accidentally touch it.

Keep children away from the kitchen whilst making caramel.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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