Photos of Macadamia Nut Brittle Recipe
Some of the most thoughtful gifts I know are those from the kitchen. Especially during the holidays, treats that you make yourself and wrap simply but beautifully tell their recipients that you’ve made an effort to share something special. One of my favorite sweet flavors is caramel, the complex taste you get by cooking sugar syrup until it turns golden brown. Add butter for richness, roasted nuts for texture and flavor, and a touch of sea salt to contrast tantalizingly with the sweetness, and you get one of the all-time classics: the jagged, crunchy treat called nut brittle. Now that’s a gift that keeps on giving!
How To Make Macadamia Nut Brittle
A wonderful take on the classic nut brittle recipe! This simple recipe can be made in a large batch and all it takes is little under an hour to make. A delightful way to serve macadamia nuts for a sweet and crunchy snack best shared among loved ones.
Ingredients
- 2 cups macadamia nuts, halved and oven roasted
- 1¼ cups granulated sugar
- ⅓ cup light corn syrup
- ⅓ cup water
- ½ lb unsalted butter, cut into small pieces
- 1 tsp salt
- ½ tsp baking soda
Instructions
- Add the macadamia nuts to a food processor fitted with a stainless-steel blade then pulse the machine a few times to chop them coarsely. Set aside.
- Put the sugar in a deep, medium saucepan and add the corn syrup and water.
- Bring to a boil over medium heat. Continue boiling undisturbed for 3 to 4 minutes until a layer of bubbles forms on top.
- Cover the pan and continue to boil undisturbed for 5 minutes longer. Remove the cover, add the butter, and stir with a wooden spoon until the butter has melted and combined with the sugar mixture.
- Continue cooking over medium heat for about 30 minutes stirring occasionally until the mixture registers 300 degrees F.
- As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the salt, baking soda, and chopped macadamia nuts.
- Meanwhile, coat a 12-by-17-inch sheet pan with vegetable oil or nonstick cooking spray then place the parchment paper before pouring the mixture.
- Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature.
- When the brittle is completely cooled and hardened, run a clean, dry towel over the nut brittle’s surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Serve and enjoy!
Nutrition
- Sugar: 26g
- :
- Calcium: 24mg
- Calories: 395kcal
- Carbohydrates: 29g
- Cholesterol: 41mg
- Fat: 32g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 1g
- Potassium: 87mg
- Protein: 2g
- Saturated Fat: 12g
- Sodium: 243mg
- Trans Fat: 1g
- Vitamin A: 472IU
- Vitamin C: 1mg
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