Mulled Wine Whiskey With Sea Salt Pistachio Caramel Brittle

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

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.