Chocolate Nut Brittle

Serves: 10-12

Prep time: 40 Minutes

Cook time: 10 Minutes

Total time: 50 Minutes

Dietary: Contains Nuts

Meal type: Dessert

Misc: Keep well stored for 2 weeks prior to eating

Occasion: Parties

Author: David Greenwood-Haigh

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  • 400g Granulated Sugar (Fairtrade)
  • 75ml Water
  • 3 Tablespoons Golden Syrup
  • 340g Salted Butter
  • 30g Cocoa Powder (Divine 70%)
  • 145g Whole Blanched Almonds, (Toasted & Chopped)


Step 1
Line a Swiss roll tin with a silicone baking mat, or oil it well with veg oil
Step 2
Pour the sugar into a thick bottomed pan clip on a sugar thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. Add the golden syrup and bring to a boil. Add the butter and boil until the mixture reaches 150 degrees C
Step 3
Turn off the heat and whisk in the cocoa powder; then stir in the nuts. Quickly pour the mixture onto the prepared Swiss roll tin and let it spread out Put on one side to cool at room temperature until it sets. Turn the tin over and bang on a firm surface to release the toffee. Break into large pieces.
Step 4
Store in an airtight container. The toffee should keep well for up to 2 weeks