From the recipe collection
Pili Brittle
Thin, crisp pili brittle with evenly toasted nuts suspended in a light aerated caramel that snaps cleanly rather than sticking to the teeth.
- Prep time
- 10 min
- Cook time
- 15–20 min
- Yield
- Makes 18–24 shards
- Audio recipe
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Ingredients
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Method
- Line and lightly oil a heatproof tray. Warm the pili nuts and keep the baking soda measured beside the stove.
- Combine sugar and water in a heavy saucepan and cook without stirring until deep golden amber.
- Remove from the heat and stir in butter and salt carefully; the caramel will bubble.
- Add the sifted baking soda and whisk only a few seconds as the caramel foams.
- Fold in the warm pili nuts quickly.
- Pour onto the tray and spread into a thin layer with an oiled spatula without pressing out all the bubbles.
- Cool completely before lifting and breaking into shards.
- Store airtight with baking paper between layers.
