Recipe courtesy of Mary Bergin
Macadamia Nut Brittle
- Yield: about 1 3/4 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 302
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 1
- Cholesterol
- 30
- Sodium
- 137
- Total: 55 min
- Prep: 5 min
- Cook: 50 min
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.