Macadamia Nut Brittle

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

Show: Wolfgang PuckEpisode: Decadent Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
50 min
Level:
--
Yield:
about 1 3/4 pounds

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.

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Comments & Reviews

recipe Macadamia Nut Brittle
Jenna Pleasanton, CA 01-16-2007
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Awesome
Rated: 5 stars out of 5

I made this and gave tons out at Christmas and everyone absolutely loved it and it was really easy.
recipe Macadamia Nut Brittle
stephanie Colorado Springs, CO 12-23-2006
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cook from Colorado Springs
Rated: 4 stars out of 5

This is a great basic recipe. I used chopped almonds and covered the finished, still warm brittle with good quality... chocolate. Tastes like an expensive Heath Bar. I used a Sil Pat Silicone mat, placed in a jelly roll pan, kept it warm in the oven until time to pour the brittle on it. Worked perfectly. Stayed pliable until the brittle was completely spread.Read more
recipe Macadamia Nut Brittle
Lyndsay Boise, ID 12-11-2006
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Perfect!!!
Rated: 5 stars out of 5

This recipe works very well with almonds too. I followed the directions exactly, using almonds instead of macadamia nuts... and it tastes GREAT! Perfect crunchiness!Read more
recipe Macadamia Nut Brittle
Anonymous 12-16-2005
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Excellente!
Rated: 5 stars out of 5

Sub strong coffee for water, and you've got a great coffee brittle!
recipe Macadamia Nut Brittle
VALERIE Cypress, TX 06-15-2005
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May try again
Rated: 3 stars out of 5

I followed this recipe to the T, and took off the heat just at 300 degrees. It all worked as described, but the end result... had an unpleasant, almost burned aftertaste. Also, it was VERY greasy. I noticed this recipe has a lot more butter than some others I've seen, so that may be why. I will try again another time and take it off the heat a little earlier to see if I can avoid the burned flavor, because it was pretty easy and it seemed like it should work, so maybe it just cooked a little too long.Read more
recipe Macadamia Nut Brittle
Anonymous 12-17-2004
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Simply Amazing!
Rated: 5 stars out of 5

The best brittle I have ever had! The touch of salt makes this recipe! I add coconut flakes on one side while still warm to... add texture and flavor! Yummy...Read more