Best 9 Buttery Macadamia Nut Brittle Recipes

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If you're looking for a delectable treat that combines the richness of butter, the crunch of macadamia nuts, and the sweetness of sugar, then buttery macadamia nut brittle is the perfect choice for you. This classic confection is not only easy to make but also offers a delightful combination of textures and flavors that will satisfy your sweet tooth and leave you craving more. With just a few simple ingredients and a bit of patience, you can create this irresistible candy that's perfect for any occasion, whether you're entertaining guests, gifting loved ones, or simply enjoying a sweet treat.

Here are our top 9 tried and tested recipes!

MACADAMIA NUT BRITTLE



Macadamia Nut Brittle image

Provided by Food Network

Categories     dessert

Time 55m

Yield Yield: approximately 1 1/4 pounds

Number Of Ingredients 4

2 cups sugar
1/2 cup water, to dissolve
2 tablespoons butter
1 cup macadamia nuts, toasted and cooled

Steps:

  • In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.

ALOHA BRITTLE



Aloha Brittle image

A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 pound (16 servings).

Number Of Ingredients 9

2 teaspoons butter, divided
1/2 cup sweetened shredded coconut
1 cup sugar
1/2 cup light corn syrup
1 jar (3 ounces) macadamia nuts
1/2 cup chopped pecans
1 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla extract

Steps:

  • Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.

Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT-MACADAMIA NUT BRITTLE



Coconut-Macadamia Nut Brittle image

Treat your guests with these nutty candies - perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 32

Number Of Ingredients 8

2 cups sugar
1 cup light corn syrup
1 cup chopped macadamia nuts, toasted
3/4 cup flaked coconut, toasted
1/2 cup chopped dried pineapple
3 tablespoons butter, cut into pieces
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Grease 17x12-inch half-sheet pan or 15x10x1-inch pan with butter.
  • In large microwavable bowl, mix sugar and corn syrup. Cover with microwavable plastic wrap; microwave on High 4 minutes. Uncover; microwave 7 to 8 minutes or until light golden brown. Stir in nuts, coconut and pineapple. Microwave 1 minute longer or until boiling. Stir in 3 tablespoons butter, the baking soda and vanilla.
  • Immediately pour into pan and spread evenly with lightly greased offset spatula. Cool 1 hour or until completely cooled. Break into 2-inch pieces. Store tightly covered at room temperature.

Nutrition Facts : Calories 134, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg

MACADAMIA NUT BRITTLE WITH BLUEBERRIES



Macadamia Nut Brittle with Blueberries image

This is the best nut brittle I've ever tasted: salted macadamias and dried blueberries!

Provided by ezmars

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 26m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup corn syrup
½ cup salted macadamia nuts, chopped in half
½ cup pecans, chopped
1 teaspoon coconut oil
½ teaspoon ground cinnamon
1 pinch ground nutmeg
½ cup dried blueberries
1 teaspoon baking soda
½ teaspoon vanilla extract

Steps:

  • Butter a 10x15-inch baking pan.
  • Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat.
  • Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 32.5 g, Cholesterol 0.6 mg, Fat 8.5 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 136.4 mg, Sugar 22.9 g

HOLIDAY MACADAMIA NUT BRITTLE



Holiday Macadamia Nut Brittle image

This is my Christmas Brittle. The Macadamia Nuts give this a nice buttery taste. During the holidays is the only time I grab the macadamia nuts! Why, I think they are little expensive for everyday baking, but during the holidays, I want to do something a little more special.

Provided by Vseward Chef-V

Categories     Candy

Time 45m

Yield 40 pieces

Number Of Ingredients 7

2 cups shelled macadamia nuts (salted)
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
1/2 cup unsalted butter, room temp
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees. (180 C).
  • Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
  • Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
  • Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
  • As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
  • When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

Nutrition Facts : Calories 100.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.1, Sodium 76.4, Carbohydrate 9.4, Fiber 0.6, Sugar 7.3, Protein 0.6

CHILE-MACADAMIA BRITTLE



Chile-Macadamia Brittle image

Categories     Nut     Dessert     Bake     Macadamia Nut     Hot Pepper     Vegan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1/2 cup coarsely chopped salted macadamia nuts (2 oz)
1 cup sugar
1/2 cup water
1 teaspoon dried hot red pepper flakes

Steps:

  • Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
  • Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
  • Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.

MACADAMIA-COCONUT BRITTLE



Macadamia-Coconut Brittle image

I've always loved brittle and when I first tried this recipe I was hooked. I always get rave reviews when I give this away.

Provided by mommyoffour

Categories     Candy

Time 45m

Yield 1 pound candy

Number Of Ingredients 8

1 cup sugar
1/2 cup corn syrup
1/4 cup water
2 tablespoons butter
1 teaspoon vanilla
1 cup macadamia nuts, coarsely chopped
1/2 teaspoon baking soda
1/2 cup coconut

Steps:

  • Butter cookie sheet and large saucepan.
  • In buttered saucepan, combine sugar, corn syrup and water, mix well.
  • Bring to a boil, stirring constantly.
  • Cook until candy thermometer registers 275 (soft-crack stage).
  • Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
  • Remove from heat.
  • Add baking soda; mix well.
  • Stir in coconut.
  • Quickly pour mixture onto buttered cookie sheet; spread very thinly.
  • Cool 30 minutes or until completely cooled.
  • (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
  • Break into pieces.

CHOCOLATE-MACADAMIA NUT BRITTLE



Chocolate-Macadamia Nut Brittle image

Set it out in a bowl, and watch how quickly this irresistible brittle disappears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-by-13-inch pan

Number Of Ingredients 7

3 tablespoons unsalted butter, room temperature, plus more for baking sheet
1 cup coarsely chopped macadamia nuts (about 4 1/2 ounces)
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup finely chopped semisweet chocolate (about 2 1/4 ounces)
Vegetable oil, for spatula

Steps:

  • Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
  • Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
  • Remove the pan from the heat. Add the chocolate while stirring constantly.
  • Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.

MACADAMIA ALMOND BRITTLE



Macadamia Almond Brittle image

This is a nuttier version of a basic brittle recipe. I added macadamia nuts - my favorites - and the brittle turned out tastier than ever. I love making this crisp snack because the results are impressive...and the job goes fast using the microwave. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1 pound.

Number Of Ingredients 7

1 cup sugar
1/2 cup light corn syrup
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped almonds
1 tablespoon butter
2 teaspoons vanilla extract
1 teaspoon baking soda

Steps:

  • In a 1-1/2-quart microwave-safe bowl, combine sugar and corn syrup. Microwave on high for 3 minutes. Stir in nuts. Microwave on high for 2-3 minutes or until a candy thermometer reads 300° (hard-crack stage). Quickly stir in butter, vanilla and baking soda until mixture is light and foamy. , When bubbles subside, pour onto a greased baking sheet, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in an airtight container with waxed paper between the layers.

Nutrition Facts : Calories 220 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Use a heavy saucepan with a wide bottom to prevent the brittle from burning.
  • Use a candy thermometer to accurately measure the temperature of the sugar mixture.
  • Stir the sugar mixture constantly to prevent it from crystallizing.
  • Add the butter and vanilla extract once the sugar mixture has reached the desired temperature.
  • Be careful not to overcook the brittle, as it will become hard and brittle.
  • Add the macadamia nuts and spread the brittle onto a prepared baking sheet.
  • Let the brittle cool completely before breaking it into pieces.

Conclusion:

Buttery Macadamia Nut Brittle is a delicious and easy-to-make treat that is perfect for any occasion. With its combination of sweet, buttery, and nutty flavors, this brittle is sure to be a hit with friends and family alike. So next time you're looking for a special treat, give Buttery Macadamia Nut Brittle a try.

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