Nutty thins!

Mixed nut brittle

With Chinese New Year fast approaching (I have under two weeks to go!!!), I had to get cracking on some CNY goodies. While I was in a flurry of baking last year (for the open house at my mother’s place), this year, things got off to a very hazy and slow start. I couldn’t figure out if it was the soaping or just distractions in the form of spinning, lazing in front of the computer and knitting…

Recently, a friend made some almond thins and that got me to thinking – since Mum likes them and my kiddos enjoy a little bit of candy every now and then, why not make some? That together with a recent visit to the baking store for some French butter finally got me into the CNY mood. I hadn’t expected it to be this easy and I must say that after I was done, I felt somewhat incomplete. In the past, whenever I made CNY cookies, I had this sense of accomplishment that one gets after a hard day’s work (and upon gazing tiredly on one’s fruits of labour). But with this bake, all I wanted to do was bake more of the stuff! HAIYA!

Nutty thins


100g Florenta/Bienetta (sic?) mix
100-150g nuts (sliced almonds, pumpkin seeds, sunflower seeds, sesame grains, flaxseed)


  1. Preheat the oven at 160°C. Line a baking tray with a sheet of greaseproof paper.
  2. In a separate bowl, add the two ingredients together and mix thoroughly.
  3. Pour the mix onto the pan and spread out as thin as you can. This is where your choice of nuts will affect the result of your thins – sliced almonds or anything small like sunflower and pumpkin seeds will result in a wafer thin, crispy/crunchy brittle whereas larger thins will result in a thicker, chunkier nut candy of some sort.
  4. Baking in the middle of the oven until golden-brown. This can take anywhere from 10-15 mins depending on your oven. Best to keep an eye on the mix as it’s baking.
  5. When ready, remove from the oven and slice into squares immediately as once it’s cool, it’ll hardens. If that happens, just break them up into pieces. It won’t be as neat but it’s still quite rustic.
  6. Store in an airtight container; do not mix with cookies or biscuits as the moisture from these baked goods will soften your brittle.

** These thins should keep for a couple of weeks due to the sugar content but in my house, they disappear after a few days!

Almond brittle with a twist!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *