Almond Brittle

  • 30ml butter
  • 375ml sugar
  • 250ml water
  • 125ml golden syrup
  • 100g brown skinned almonds, roasted
  • 100g pistachios, roasted

Melt the butter in a heavy-bottomed pot. Add the sugar, syrup and water. Stir the mixture until the sugar has dissolved, then allow to simmer until you have reached the hard crack stage (on your sugar thermometer) at 155ºC.
Mix in your nuts and stir to combine. Pour into a well-greased baking tray and allow to cool. Once cooled, run over with a rolling pin to crack into manageable pieces.

Graham Beck Brut NV complements this dish.

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Recipes by Diane Heierli, Photography C&D Heierli