Making home-made brittle has become my most recent pasttime. I have recently discovered how easy it is to make, and have been making lots of it, for this recipe on the one hand, and for decorating chocolate with it on the other hand. But more on that in a second!
I tend to crave sweet treats in the evening, when I am sitting on the sofa, totally worn out from another full day. Starting next week, my days hopefully won’t be quite as filled, as my adult classes (that I teach) are coming to an end this week, and the kids I tutor are all already in such a Christmassy mood that they don’t feel like doing anything for school a week before Christmas (understandibly). Part of Christmas, to me, is having all the awesome Christmas treats and cookies around, but, due to my lactose- and wheat-problems, I can’t eat any of the treats that are being sold at the moment. I therefore often start making myself something sweet at about 9pm at night, because there is rarely any wrapped candy around our apartment.
The positive part about making your treats yourself is that you can control what is put into them, and you can make them according to your specific diet restrictions. I love covering fruit in chocolate, as I am fooling myself into thinking that it’s at least in part “healthy”, and the other night I came up with a great combo of chocolate covered bananas and bonbon!
See what I mean? That’s chopped, dried cranberry on there, as well as homemade brown-sugar walnut brittle, stuck to the frozen banana on a coat of rich, dark chocolate (85%). These are simple, relatively quickly made, and definitely easy on the eyes!
I made a relatively small yield and used only one banana, as I wasn’t sure how they turned out. Also, these won’t store too well, so I don’t suggest making a huger batch than can be devoured within one day, two at max. Definitely store in the fridge!
Walnut Brittle And Cranberry Covered Chocolate Bananas
for the walnut brittle:
- a handful of chopped walnuts (or any other nuts)
- 1 Tbs. brown sugar (you need to use sugar for this one, as anything else won’t caramelize)
- 2 Tbs. water (generally speaking, use the double amount of water compared to the sugar, no matter how large a batch you make)
- 1/4 tsp. cinnamon
- 1/4 tsp. freshly ground vanilla beans
- 1 banana, frozen
- 2 Tbs. chopped dried cranberries
- 100g dark chocolate, molten
1. Melt your chocolate in a waterbath.
2. To make the walnut brittle, heat up the water and sugar in a small pan, and, once it starts boiling, add the chopped walnuts and cinnamon/vanilla. Make sure to stir frequently, until all the water has evaporated and the brittle starts sticking. Turn off the heat immediately when this happen, as homemade brittle is easily burnt! Allow to cool, then chop into smaller chunks.
3. Once the chocolate has molten, take the banana out of the freezer and cut into smaller pieces (no thicker than 1 inch/2.5cm).
4. Using a toothpick, dip the banana into the chocolate, and sprinkle some of the brittle and cranberries on top.
4. As your bananas are frozen, the chocolate will dry immediately, and you can take the banana off of the toothpick and continue.
5. Keep refrigerated until serving, otherwise the bananas will thaw and become mushy.
These look so fun, and can be varied with any dried fruit, shredded coconut, or even some dried chili!
If you have leftover molten chocolate, pour it onto a baking sheet and sprinkle some brittle and cranberries on top of that, making your own personal chocolate! (See on the right of the picture below)
Enjoy these quick snacks, or bring them to the next Christmas party! You could even go out of your way to not just sprinkle, but arrange the brittle to form stars on the chocolate!