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Mulled Wine Whiskey With Sea Salt Pistachio Caramel Brittle

Kick off your winter dinner party with this piping hot mulled wine whiskey, served alongside a sweet and salty brittle.

Mulled Wine Whiskey With Sea Salt Pistachio Caramel Brittle

Mulled Wine Whiskey

Serves 4

⅓ cup caster sugar

½ cup Jack Daniel’s Whiskey

2 cinnamon sticks

6 whole cloves

2 x 5cm strips orange rind

1 vanilla bean, split

2 star anise

750ml bottle dry red wine

4 clementines or 8 cumquats, sliced

Combine sugar, 1/3 cup water, whiskey, cinnamon, cloves, orange rind, vanilla and star anise in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add wine; cook for 2-3 minutes. 

Divide among glasses. Add clementine slices to serve.

Pair with

Sea Salt Pistachio Caramel Brittle

Makes one 19cm x 29cm slab

1 cup pistachios, toasted, plus extra

1 cup slivered almonds, toasted

2 cups caster sugar

80g butter, chopped

2 tbsp slivered pistachios

2 tbsp dried rosebuds

1 tsp sea salt flakes 

Line a 19cm x 29cm slice pan with baking paper. Place pistachios and almonds on tray.

Combine sugar and 1 cup water in a saucepan over low heat. Cook, stirring, for 5 minutes. 

Bring to the boil. Cook, without stirring, brushing down sides of pan with a pastry brush dipped in water, for 10 minutes. Remove from heat.

Add butter, stir. Pour evenly over nuts. Sprinkle with extra pistachios, rosebuds and sea salt. Set aside for 3 hours or until firm. Cut into shards.

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