Holiday Macadamia Nut Brittle

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by coupons4mish photo by coupons4mish
photo by Vseward Chef-V photo by Vseward Chef-V
Ready In:
45mins
Ingredients:
7
Yields:
40 pieces
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ingredients

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directions

  • 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.

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Reviews

  1. I've always been terrified to make homemade brittle because I used to think it was very difficult. This recipe is super straight forward and it turned out amazing. I've made it twice now and I can't get enough each time. A candy thermometer is key and don't walk away from it because it'll reach temperature when you least expect it! Next time, I might try it with cashews and chocolate on top!
     
  2. I make this brittle all the time and I have even changed all of my brittle recipes to using this recipe as a base. It's wonderful and buttery and always comes out right, with a beautiful color and flavor. I actually sell much more brittle since I started using this recipe. It's perfect!
     
  3. This is an amazing brittle. I thought 2 c.of macadamia nuts was alot, so I added 1 c. Of toasted coconut. Amazing! I only had 1 c. of nuts, but it was very nutty. I've made this 3 times in the last 2 weeks! Nice treat.
     
  4. I've never made brittle before, so I was a little scared, but it turned out amazing! I had to change the recipe a little: my macadamias were already roasted, so I skipped the first step. I didn't have unsalted butter, so I used a little less than 1/2 a teaspoon of salt. Be patient with waiting for the temperature to get to 300 - carefully watch your thermometer. It was at 250 for what seemed like forever and all of a sudden it bounced to past 300 in a matter of seconds when my back was turned! Thanks for sharing this amazing recipe :)
     
  5. Never made candy before so had to purchase a candy thermometer to make this recipe.<br/>I tell you this so you know I am a pure candy-making-amature.<br/>I also purchased pre-packaged non-salted dry-roasted chopped mac nuts - which cuts out step1. <br/><br/>The recipe was easy. The candy stayed nice and golden in color.<br/>I like salty and sweet so I added a little more salt than the recipe listed.<br/>As soon as I added the mac nuts, salt, and baking soda - it started to tighten up immediately.<br/><br/>Be fast at the spreading - and you're gonna make a lot of friends with this recipe.
     
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RECIPE SUBMITTED BY

I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
 
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