BUTTERY MACADAMIA NUT BRITTLE
Our family has many holiday traditions handed down for generations. This Buttery Macadamia Nut Brittle is my addition to the traditions. My family and friends look forward to receiving this buttery, crunchy, slightly sweet and salty treat every year! We all know it's the holidays when you smell cinnamon, but in my house, my gang...
Provided by V Seward
Categories Candies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees. (180 C). Spread the macadamia 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.
- 2. 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.
- 3. 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 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.
- 4. 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.
- 5. 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.
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Hasi Fatema
[email protected]This brittle is so good, I could eat it every day.
kodor ail
[email protected]I can't wait to make this brittle again!
Peter Petero
[email protected]This is the perfect brittle to enjoy on a cold winter day.
sourav Sarker
[email protected]This brittle is a great gift for friends and family.
jasir bettani
[email protected]I love that this brittle is made with all natural ingredients.
Charles Medjinald
[email protected]This brittle is perfect for parties or potlucks.
Hamza Boayad
[email protected]I've tried a lot of different brittle recipes, but this one is definitely my favorite.
Eleanor Summerton
[email protected]I highly recommend this recipe to anyone who loves brittle.
Lalisa Bekuma Merga
[email protected]This brittle is so easy to make, even for a beginner like me.
IKRAM GORSI
[email protected]I love the way the macadamia nuts add a little bit of crunch to the brittle.
MD Ridoy Rr
[email protected]This is the best brittle I've ever had. It's so flavorful and addictive.
raihan ahmed jillani
[email protected]I've made this brittle several times now and it's always a hit. My friends and family love it!
chris rouse
[email protected]This brittle is amazing! It's so easy to make and it tastes incredible. I love the combination of the buttery macadamia nuts and the sweet, crunchy brittle.