Macadamia Nut Brittle
- 2 cups unsalted whole macadamia nuts
- 1 1/4 cups granulated sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Macadamia Nut Brittle
Featured in the Honolulu Star-Advertiser on December 11, 2013.
Ingredients:
Directions:
- Preheat the oven to 350°F.
- Coat a 12"x17" baking pan with non-stick vegetable spray.
- 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 deep medium-sized saucepan.
- Add the corn syrup and water, bring to a boil over medium heat.
- Boil until a layer of bubbles forms on top, 3 to 4 minutes.
- Cover the pan with lid 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°F, about 30 minutes, stirring occasionally.
- Immediately stir in the salt, baking soda, and nuts.
- 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.
Makes 1 3/4 pounds.
Approximate Nutrient Analysis per 1 ounce serving:
150 calories, 12 g fat, 4.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 12 g carbohydrate, 1 g fiber, 9 g sugar, 9 g protein
