
With the Holiday season upon us now, I wanted to give you an easy walnut brittle recipe that you can make for friends and family as a gift. Brittles are so easy to make, they look rather impressive and taste amazing! This one in particular has all the flavours of Christmas — candied walnuts, brandy soaked cranberries, fresh ginger, cinnamon, orange and sweetness. The chocolate for this walnut brittle is one I am playing with from Elevated Cacao – a former student of mine who’s making beautiful chocolate in Bali. His chocolate is smokey, dark and rich, which I love. It goes perfectly with nuts and dried fruits.
Walnut Cranberry Brittle
Ingredients
Walnut Cranberry Brittle
- 125g (1 cup) walnuts, soaked 1 hour, rinsed and strained
- 5g (1/2 tsp) chia seed powder
- 10g (1 tbsp) coconut flour
- 50g (1/4 cup) maple syrup
- 25g (2 tbsp) coconut sugar, powdered
- 4 drops vanilla medicine flower extract or ΒΌ tsp vanilla extract
- 1 tbsp orange zest
- 2 tbsp ginger finely grated on microplane
- 3 drops orange essential oil
- 3 drops cinnamon bark essential oil
- Pinch sea salt
- 40g (1/4 cup) dried cranberries soaked in brandy to cover min 24 hours
For Enrobing
- 300g (10oz) Elevated Cacaoβs Pink Salt in temper
Instructions
- Combine all ingredients, except cranberries, in a food processor and break the walnuts down to a rough crumble or granola consistency.
- Sieve the cranberries and quickly pulse them through to combine.
- Transfer the mix to a teflex sheet and spread to ΒΌ-β inch thickness, approx 8 inch x 5 inch.
- Dehydrate for 10 hours on 115f - 130f, Β flip onto mesh and dry a further 10 hours or until crisp.
- Allow the brittle to cool before enrobing in chocolate.
To finish
- There are a few ways of enrobing the brittle. One is to pour a little chocolate into the bottom of a baking tray that fits the brittle snuggly. Another is to break the brittle into 2 pieces and dip each by hand. I chose the first option. Iβll outline the first option here.
- Firstly, when I spread the walnut mix out, I make sure I do it to the specs of my smallest baking tray which is approx 8.5 inches x 6 inches.
- With the chocolate in temper and the brittle cooled, pour a little chocolate onto the tray and swirl it to cover.
- Place the sheet of brittle on top and gently press. Sometimes the brittle can bow and this will mean the chocolate wonβt cover evenly and could lead to air pocketsβ¦ so just swirl it into the chocolate.
- Pour the remaining chocolate on top and spread with the back of a spoon or an offset spatula so itβs even.
- Pop in the fridge 5-10 mins or until the chocolate is pulling away from the tin.
- Remove from tin, break into pieces and store in an airtight container for several weeks.
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