11

Shards of crunchy,

salty-sweet brittle

meet smooth scoops

of ice-cream for a

decadent dessert.

Pretzel brittle

Ice-cream scoop from

The Bay Tree. Pasta

White bowl from

The Bay Tree. Tile

(used throughout)

from Teranova Tiles.

Small plates and

amber glass from

Jardan. All other

props stylist’s own.

Stockists p168.

Chicken All props

stylist’s own.

Vegetable oil, for brushing

140 gm salted pretzels

330 gm (1⁄ cups) caster sugar

85 gm butter, chopped

60 gm rice malt syrup

Vanilla-bean or chocolate

ice-cream, to serve

Pretzel brittle with ice-cream SERVES 6

This brittle has an addictive salty-sweet crunch from the pretzels,

but try using nuts with a touch of salt, too. Smash it into pieces

and serve it over ice-cream – it’s a tough dessert to beat.

1 Brush an oven tray with

oil and scatter with pretzels

(they can overlap a little).

2 Combine sugar, butter, rice

malt syrup and 140ml water

in a saucepan over high heat

and cook, stirring occasionally

to prevent sticking, until golden

and caramelised (10-12 minutes;

be careful, hot caramel will

spit). Add ½ tsp salt flakes, or to

taste, then pour onto prepared

tray, covering as many pretzels

as possible. Cool for 15 minutes

until set. When cool, break into

shards and serve with ice-cream.

Brittle will keep in an airtight

container for 2-3 days. 

Quick meals

GOURMET TRAVELLER 73