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Hazelnut Brittle

Hazelnut Brittle recipe, eat well on universal credit

We have quite an abundance of foraged Hazelnuts at the moment. So this seemed like a nice little treat for very little money.

Ingredients:-

440g of sugar
250 ml of water
70 g  Hazelnuts, lightly toasted and roughly chopped
finely grated zest of 1 orange

Method:-

(1) Line a baking tray with baking paper.
(2) Combine the sugar and water in a small pan over medium–high heat and stir well until the sugar has dissolved. Cook for 10–12 minutes, or until golden. Stirring regularly.
(3) Quickly add the hazelnuts and zest and stir to combine.
(4) Pour immediately onto baking tray, spreading to cover the whole surface. Allow to cool.
(5) Break with a rolling pin.
(6) Store in an airtight container.

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Susan Rimington is a long standing Chef with 30+ years of experience in hotel, restaurant and public house kitchens. Experience which became essential when due to no fault of our own we found ourselves homeless and living on Universal Credit.
 
Tony Carson is a Web Designer with 15+ years of experience and a passion for promoting the hospitality sector.
 
In 2017 after two disastrous contracts in a restaurant followed by a public house both with tied accommodation. We found ourselves in a homeless hostel with very few possessions and ever less money. As our situation worsened we found ways to feed ourselves on a very restricted budget which resulted in this collection of recipes. We hope you enjoy them and find them useful.
 
Eat Well on UC is a Not For Profit venture. Donated funds are only used to finance this Website and to purchase materials for food demonstrations. Any excess funds are donated to The Salvation Army to support their great work with the homeless.

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