This Walnut Cranberry brittle is easy to make and versatile! Sprinkle them over salads, porridge or ice cream for a flavour and crunch boost.
Servings 8
Ingredients
Walnut Cranberry Brittle
125gactivated walnuts, soaked 1 hour, rinsed and strained
5gchia seed powder
10gcoconut flour
50gmaple syrup
25gcoconut sugar, powdered
4dropsvanilla medicine flower extractor ¼ tsp vanilla extract
1tbsporange zest
2tbspgingerfinely grated on microplane
3dropsorange essential oil
3dropscinnamon bark essential oil
Pinchsea salt
40gdried cranberries soaked in brandy to cover min 24 hours
For Enrobing
300gElevated Cacao’s Pink Saltin temper
Instructions
If you don't have activated walnuts, then soak the nuts 8 hours before using in this recipe.
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 ¼-⅓ inch thickness, approx 8 inch x 5 inch.
Dehydrate for 10 hours on 115f - 130f, 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. I’ll 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 won’t cover evenly and could lead to air pockets… 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 it’s 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.