Chocolate Nut Brittle

  • 1 Portions


  • 190g butter, chopped
  • 1 cup (220g) caster sugar 
  • ¼ cup (25g) NESTLÉ Baking Cocoa 
  • 2 tbsp glucose syrup
  • 2 tbsp water 
  • 3/4 cup (120g) whole blanched almonds, toasted and coarsely chopped
  • 1 1/3 cups (200g) NESTLÉ Docello Carriba, melted


1.    Grease and line a 28cm x 18cm lamington pan.  In a medium saucepan, over medium heat, melt butter; stir in sugar, NESTLÉ Baking Cocoa, glucose and water.

2.    Cook over medium heat, stirring constantly until mixture reaches
126°C (hard ball stage) on candy thermometer. Remove from heat; stir in almonds. 

3.    Immediately spread mixture into prepared pan. Refrigerate until for 1 hour or until firm (take care when handling pan, as it will be very hot). Remove from pan; place onto a gift board, drizzle with melted NESTLÉ Docello Carribagift with miniature hammer, if desired.