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The Ottolenghi Test Kitchen’s Almond, Barberry and Orange Brittle with Aleppo Chilli

by The Ottolenghi Test Kitchen Team from Ottolenghi Test Kitchen: Shelf Love

For a DIY Christmas gift, try this moreish almond, barberry and orange brittle from the Ottolenghi Test Kitchen team.

From the book

Yotam Ottolenghi, Noor Murad


This crunchy, sweet snack is dangerously moreish and a great way to use up all the nuts and seeds hanging out in your cupboards. This is a good one to serve as an afternoon treat.

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2 tbsp whipping cream
100g caster sugar
100g golden syrup
70g unsalted butter, cut into roughly 3cm cubes
1 tsp vanilla bean paste, or vanilla extract
1 tsp flaked sea salt
1 tsp Aleppo chilli, or ½ tsp regular chilli flakes
1 tsp good-quality orange blossom water
15g orange zest (about 1½ tbsp finely grated zest, from 1–2 oranges)
150g flaked almonds, lightly toasted
90g pecan or walnut pieces, lightly toasted then finely chopped
90g pumpkin seeds, lightly toasted
40g sesame seeds, lightly toasted
20g barberries, soaked in 100ml boiling water for 10 minutes, then drained
30g dark chocolate, roughly chopped

Essential kit

You will need a 40cm x 30cm baking tray.

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Preheat the oven to 145°C fan. Line a large, 40cm x 30cm baking tray with baking parchment.

Add the cream, sugar and golden syrup to a medium saucepan on a medium heat. Cook just until it starts to bubble, stirring occasionally, until it is very lightly golden and smooth. Remove from the heat, add the butter, vanilla, salt, chilli, orange blossom water and orange zest, and stir continuously until the butter has melted. Stir through the toasted nuts and seeds until well combined, then quickly transfer the mixture to your prepared baking tray. Use the back of a rubber spatula to spread out the mixture into a thin rectangle that covers the base of the tray.

Bake for 10 minutes, then rotate the tray and bake for 15 minutes more. Sprinkle evenly with the barberries, pushing them gently into the mix with the back of a spoon, and return to the oven for another 2 minutes. Set aside to cool completely, about 30–45 minutes.

Meanwhile, temper the chocolate. Put the chocolate into a heatproof bowl set over a small saucepan of simmering water, with the base of the bowl not touching the water. Once two-thirds melted, remove the bowl from the heat and gently stir until the chocolate is completely smooth and melted (this helps the chocolate set at room temperature).

Drizzle the melted chocolate all over the surface of the brittle, then leave to set completely, about 30 minutes, or refrigerate to help it set faster. Break the brittle apart into randomly-sized large pieces and serve piled on to a plate or board.

Get ahead: store in an airtight container for up to a week.

Make it your own:

Play with your nuts and seeds, using more of less of either.

Use other types of chocolate for drizzling.

Bag and tie these up as a festive DIY gift.

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From the book: Ottolenghi Test Kitchen: Shelf Love

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