How To Make Caramel & Pecan Brittle | Jamie’s Comfort Food | Pete Begg

hi I’m Pete from Jamie’s food team today
I’m going to show you how to make
caramel that you need for the milk tart
and the hummingbird cake recipes in the
new Jamie’s comfort food book I’ve got
myself a nonstick pan I’m going to put
onto a medium heat in goes my sugar
nothing goes flash or water and
eventually when all the water evaporates
the sugar is going to be left and it’s
going to turn to a rich caramel color as
with hot oil caramel is very very hot
and can give you a nasty burn so be
really careful when you cook it when you
see the bubbles start to get bigger you
see those bubbles start get bigger they
you know that you’re on the right track
the syrup is beginning to thicken you
can see when you shake it is getting
viscous and soon you’re going to see it
go pale golden it should take our own
5-10 minutes before it turns a nice
chestnut brown colour this is the stage
when the caramel would be ready to pour
over your milk tart
if you’re making brittle for the
hummingbird cake now is the time to add
the pecans and a pinch of salt throw all
them rind tip the mixture out onto oiled
greaseproof paper and leave it to cool
and harden after about half an hour it
will be ready to break off with either a
rolling pin or in a pestle more and just
Michelle Hilah and there you have your
pecan brittle ready to decorate your
hummingbird cake with
you