Recipe courtesy of Mary Bergin
Save Recipe Print
Total:
55 min
Prep:
5 min
Cook:
50 min
Yield:
about 1 3/4 pounds

Ingredients

Directions

Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.

Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.

Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.

Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.

Cut or break the brittle into desired pieces.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Macadamia Nut Brittle

Recipe courtesy of Gale Gand

Nut Brittle

Recipe courtesy of Food Network Kitchen

Any Nut Brittle

Recipe courtesy of George Duran

Chocolate Macadamia Nut Pie

Recipe courtesy of Bev Gannon

Monster Macadamia Nut Blondies

Recipe courtesy of Tori Ritchie

Macadamia Nut Breaded Fish

Recipe courtesy of Ann Hall Every

Mango Macadamia Nut Crisp

Recipe courtesy of Susan Goss

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.