Almond, Cinnamon and Maple Brittle
An original recipe by Not Quite Nigella
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400g white sugar
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120ml water
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300grams maple syrup
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300g almonds, slivered
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1.5 teaspoon finely grated orange rind
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1/2 teaspoon ground cinnamon
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2.5 teaspoons bi carbonate of soda
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50grams of butter
Step 1 - In a large, heavy based saucepan, combine sugar, water and maple syrup. Stir on low heat to dissolve sugar thoroughly, then increase heat, insert sugar thermometer and boil until it reaches the Hard Crack stage without stirring. It may take some time but you need to be patient and wait for this stage to be reached.
Step 2 - In a bowl, combine all other ingredients and have them ready to stir into the sugar mixture when ready. Also line 2 baking sheets with non stick parchment.
Step 3 - When the requisite heat has been reached, remove from heat and carefully pour the rest of the ingredients into the sugar mix. It will foam up due to the bicarb. Combine well.
Step 4 - Spread out mixture onto the baking sheets. Sometimes tilting the sheet I find helps spread it out if it's still fairly hot. It will be very, very hot so be careful. Leave to set (about half an hour to an hour) and crack into pieces and store in an airtight jar interleaved with greaseproof paper.