• 300 g caster sugar
  • 200 g mixed nuts roughly chopped
  • 50 g salted peanuts
  • 50 g glacé cherries roughly chopped


  1. 1

    Line 2 large baking trays with baking parchment. Put the sugar in a pan and place over a low heat. Shake the pan a little until the sugar starts to clump together. It will slowly start to melt and turn a caramel colour – keep it on the heat until it turns a dark caramel colour.

  2. 2

    Once it reaches this colour, stir in the nuts and glacé cherries, then pour onto the lined baking trays. Set aside to cool.

  3. 3

    Break the brittle into shards, then transfer to gift bags.


    Cook’s tip: To make gift packs, fold a paper doily in half, then twist into a cone. Secure with tape. Make a larger cone with a square of clear plastic, then secure that over the doily. Fill with brittle, twist the top and tie with a length of ribbon.

Nutritional Details

Each serving provides
  • Energy 2010kj 480kcal 24%
  • Fat 22.3g 32%
  • Saturates 3.3g 17%
  • Sugars 53.7g 60%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 2010kj/480kcal

Each serving provides

56.8g carbohydrate 22.3g fibre 11.3g protein

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