Recipe: Nut brittle

By Jewish Princess, March 12, 2009

JPs’s are not supposed to be superstitious. However, I have never met one who would walk under a ladder on purpose, who doesn’t go into a Princess Panic when her compact mirror breaks, or one who doesn’t study men’s noses and hands with avid interest. Nudge, nudge; wink, wink.

So I decided — as I was preparing my recipe to appear in the Friday 13 edition from the safety of my bed, tucked up under my duvet, wearing a red ribbon in my hair (well a girl can’t be too careful) and throwing salt over both shoulders with gay abandon (I couldn’t remember which the correct one was) — that I was going to investigate how many other superstitions there are. So gingerly climbing out, on the correct side, with my slippers safely on the floor, I came down the stairs (luckily no-one was coming up otherwise I would have had to cross my fingers to stem any disasters). Then, avoiding the cracks on my hall tiles, I Googled “superstition”.

Isn’t it great, you can ask Google practically anything and up pops the answer — even “When is the Selfridges sale?”. Well, I can tell you I was shocked: I found out that every part of your body can give you a hint of your destiny, from the moles on your face (right side is lucky) to the soles of your feet — if they are itching, start Googling holiday destinations.

As for cooking, which way you stir your sauce can land you in trouble — you should always go clockwise — and even how you store your utensils. My Google results advised to always leave one cooking utensil in the oven — my advice is make sure it is not made from plastic. Of course, I don’t really believe any of it; however it was interesting to find out that diamonds stop you going insane. Now I know why we need extra large ones when we get engaged.

So this week, what does the Jewish Princess make, wearing her apron tightly done up (if it fell off for no reason I could be in trouble)? A delicious nut brittle that can even be enjoyed anywhere — even in bed.

Serves 8

● 250g mixed walnuts and cashews
● 30g unsalted butter
● 50mls honey
● 60g brown sugar

● Pre-heat the oven to 150˚C, 300˚F, gas mark 2.
● Melt the butter in a saucepan and stir in the honey.
● Toss the nuts in the brown sugar.
● Take the saucepan off the heat and pour the nuts into the melted butter mixture.
● With a wooden spoon, coat the nuts in the mixture.
● Pour on to an ovenproof baking sheet covered with non-stick baking parchment paper.
● Place in hot oven for 15 minutes.
● Once cool, break into small pieces.

● JP’s notes:
So scrumptious it’s worth risking your teeth for, even on Friday 13th

The Jewish Princess writes with the help of Georgie Tarn and Tracey Fine.

Last updated: 4:05pm, March 12 2009