Sweet, crunchy and good for you. This dandelion root caramel brittle recipe is laced with the detoxifying roots of dandelions and flavoured with homemade dandelion coffee. You'll also need to look at my recipe for making good roasted dandelion coffee. Alternatively, you can buy dried dandelion roots and dandelion coffee at health food stores or online.
This recipe is perfect if you've been doing some weeding and have a few, young-ish dandelion roots to hand. It's good to allow the roots to dry out for a day or two first - this reduces the water content and condenses the flavour. Dandelion roots are best to dig up in Autumn and Winter when nutrients are concentrated in the roots.
Like many good recipes, this one came from experimenting and using the leftover syrup from another dandelion recipe I was creating. Ooh, there's so much to share with you! Remember to use the #sweetwilds and @rachellambertwildfoodforaging if you try this recipe, tweak it or have a foraged dessert or sweet treat to celebrate, I'd love to hear from you!
It's a myth that caramel needs to be made with white sugar. This recipe uses unrefined caster sugar which retains some of the natural nutrients of cane sugar. I was brought up on sugar - the white stuff - and my taste for sweet just hasn't gone away. Rather than deny myself this pleasure I use unrefined sugars in my recipes. You may want to read my blog Sweet Wilds: A forager's confession.
This recipe is full of sugar!! Great for an energy boost but best to use sparingly. You can also crush the brittle in a pestle and mortar or with a rolling pin and sprinkle over cakes or desserts.
Dandelion Root Caramel Brittle Recipe
Crunchy, ever-so tasty dandelion sweets. The dandelion flavour is mild and good for you.
- 100 g dandelion roots, washed and dried for a day or two* (see notes below)
- 160 g unrefined sugar
- 1 dessertspoon dandelion coffee liquid cooled
- 1 tsp used dandelion coffee grains
Line a large baking tray with baking paper. Chop the dandelion roots into approximately 2 cm lengths. Over a high heat, use a wide, non-stick pan and evenly sprinkle in the sugar and chopped dandelion roots. Stir together the dandelion coffee grains and dandelion coffee and splash into the pan. Do not stir, just allow the sugar to dissolve. This will also cook the dandelion roots a little too. Leave the mixture bubbling for 5-10 minutes, until large bubbles start to form and the mixture turns a chestnut brown. Pour over the baking paper and leave to set for about half and hour. Break into chunks, or crush for desserts, I like to eat it as a sweet treat when I could do with an energy boost. Store somewhere dry and use within a month.
*Dried dandelion roots can also be used. Use just 60 g if they are completely dried.