Get cooking with this crisp and indulgent chocolate nut brittle by Chef Suvir Saran.
Chef Suvir Saran calls this recipe a chikki with fancy attitude and a delicious flavour. “Growing up in Delhi, Lohri was all about savoring chikki, rewari and gazak around a warm and golden orange fire. The sesame nuttiness and the jaggery sweetness would be a perfect foil to spicy roasted peanut chaat. Fun conversations, spontaneous gaana-bajaana, some dance and innocent gossiping later, one would get home and to bed with sweet memories to savor until the next year and another cold chilly winter night. My mom’s chikki (peanut brittle recipe) has been turned into a fine and fun chocolate-nut brittle,” he explains.
One chef, one recipe: Chocolate Nut Brittle by Chef Suvir Saran | Traveldine
Get cooking with this crisp and indulgent chocolate nut brittle by Chef Suvir Saran.
Type: DESSERT
Cuisine: INDIAN
Keywords: Chocolate Nut Brittle
Recipe Yield: 5
Preparation Time: PT0H15M
Cooking Time: PT1H30M
Total Time: PT1H45M
Recipe Ingredients:
- 910 gm salted butter of tbsp-size chunks and 1 tbsp at room temperature
- 4 1/2 cups chopped and toasted nuts ( I like a combination of peanuts, groundnuts and slivered almonds)
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 3 cups sugar
- 1/3 cup water
- 2 tbsp light corn syrup/golden syrup
- 1 tsp fresh lemon juice
Recipe Instructions: Step 1: For the chocolate, place the chopped chocolate, cardamom, ginger, mace, allspice, cloves, and cayenne pepper (if using) in a medium bowl. Step 2: Bring 5ml water to simmer in a medium saucepan. Reduce the heat to low, place the bowl with the chocolate and spices over the hot water, and let it sit there. Stir every 1 to 2 minutes, until the chocolate is melted, 4 to 6 minutes. Step 3: For the brittle, lightly grease the bottom and sides of an 11-by-17-inch rimmed baking sheet or tray with 1 tbsp room-temperature butter. Step 4: Fit the baking sheet or tray with a piece of parchment or baking paper, press it down to grease the underside, and then turn the baking paper over so that the buttered side is up. Step 5: Place 3 cups of toasted nuts, cardamom and ginger in a large bowl and stir to combine. Set it aside. Step 6: Melt the remaining 910 g butter in a large saucepan over medium-high heat. Stir in the sugar, water, corn syrup or golden syrup, and lemon juice, and bring the mixture to a boil, stirring occasionally to ensure that the sugar is completely melted. Step 7: Once the mixture comes to a boil, stop stirring. Use a pastry brush and dab the sides of the pot with water if you see sugar crystallizing. Step 8: Continue to cook the caramel until it reads 300˚F/150°C on an instant-read thermometer, 25 to 30 minutes, swirling the pan occasionally to ensure that the caramel cooks evenly. (If the caramel starts to bubble and rise to the lip of the saucepan, reduce the heat.) Step 9: Turn off the heat, stir in the spiced nuts (be careful not to spatter the piping-hot sugar) and immediately pour the mixture into the greased baking sheet/tray. Step 10: Set the pan aside for 4 minutes and then pour the melted chocolate over the brittle, using an offset spatula to spread the chocolate in an even layer. Step 11: Sprinkle the remaining 1 1/2 cups/210 g nuts over the chocolate and set aside to cool completely, either overnight at room temperature or covered with plastic wrap/cling film and in the refrigerator, for at least 3 hours. Step 12: Break the brittle into irregular pieces and serve on a platter or store them in an airtight container or in a gallon-size/3.8-L freezer bag for up to 3 months.