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Macadamia Nut Brittle

Recipe courtesy Mary Bergin and Judy Gethers, Spago Desserts, Random House 1994

Show: Wolfgang PuckEpisode: Decadent Desserts

  • Cook Time

    50 min

  • Level

    --

  • Yield

    about 1 3/4 pounds

Close

Times:

Prep
5 min
Inactive Prep
--
Cook
50 min
Total:
55 min
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Ingredients

  • 2 cups unsalted macadamia nuts
  • 1 1/4 cups granulated sugar
  • 1/3 cup light corn syrup
  • 1/3 cup water
  • 8 ounces (2 sticks) unsalted butter, cut into small pieces
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

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.

Rated: 5 stars out of 56 Reviews
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