Macadamia Nut Brittle

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

MISPRINT!!!!!! MAYBE!? This was absolutely delicious. Is it only me or might it be a misprint that it takes 30 minutes to reach 300F, for me it only took about 5 minutes. I thought my thermometer might be wrong, but took a chance and turned it off after 5 minutes when it read 300F and it came out perfect! I did it with 2 cups of assorted nuts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is a little greasy and you can get a burnt taste if you overcook the nuts before you add them to the brittle. It is also the best brittle ever. Perfect thing to hand out at christmas.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and gave tons out at Christmas and everyone absolutely loved it and it was really easy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sub strong coffee for water, and you've got a great coffee brittle!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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...