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Grillázs (Hungarian walnut brittle)
Glossy amber caramel brittle with walnuts, cut into shards or shaped into baskets
Grillázs belongs to Hungarian celebrations: it is sold at Christmas fairs and on saints' day markets, and at village weddings a towering grillázs castle or basket is often the centrepiece, broken up and shared at the end of the night. Walnuts are traditional, almonds are the fancier choice. The caramel is cooked to a deep amber, so it tastes rich and slightly bitter-sweet and shatters cleanly, with the toasted nuts giving a softer crunch. Serve shards with coffee, crumble it over ice cream, or press warm sheets over an oiled bowl to make a basket for fruit or sweets. It is naturally egg-free: melted, caramelised sugar sets glass-hard as it cools and holds the nuts together, with a few drops of lemon juice to keep it smooth. Chef's tip: warm the walnuts in the oven before they go in; the common mistake is adding cold nuts, which chill the caramel so it seizes and turns grainy before you can spread it.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 7 oz walnutsroughly chopped
- 9 oz granulated sugar
- 1 tsp lemon juice
- 1 tbsp neutral oilfor the surface, rolling pin and knife
- 1 pinch flaky sea salt (optional)
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Method
0/8 doneStep 1: Heat the oven to 300°F (275°F fan). Spread 7 oz walnuts on a tray and warm them for 8 minutes, until warm and fragrant but not browned. Leave them in the switched-off oven.
8 minStep 2: Brush a marble slab or a sheet of baking paper, a rolling pin and a large knife with 1 tbsp neutral oil. If making baskets, oil the outside of 2–3 small upturned bowls too.
Step 3: Sprinkle 9 oz granulated sugar in an even layer over a wide heavy pan and set it over a medium heat. Leave it until the edges melt, then stir gently with a wooden spoon so the dry sugar melts into the liquid.
8 minStep 4: Add 1 tsp lemon juice and keep cooking, stirring now and then, until every crystal has melted and the caramel is a clear, deep amber, about 350°F.
4 minStep 5: Tip in the warm walnuts, take the pan off the heat and stir quickly for 30 seconds, until every piece is coated.
1 minStep 6: Pour onto the oiled surface and roll it out with the oiled pin to about 5 mm thick. Scatter 1 pinch flaky sea salt over, if you like.
2 minStep 7: While it is still warm and pliable, cut it into diamonds with the oiled knife, or drape a sheet over an oiled bowl and press it into shape for a basket. Work fast; it hardens within a couple of minutes.
3 minStep 8: Let it cool completely, about 20 minutes, until hard and glassy, then lift off. Store airtight in a dry place for up to 2 weeks.
20 min
Nutrition per serving
- Calories
- 255 kcal
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grillázs (Hungarian walnut brittle) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
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