Macadamia Nut Brittle

Another great candy recipe from Charity Ferreira.

Macadamia Nut Brittle

Yield: 2 pounds of brittle

6 tablespoons (3/4 stick) unsalted butter, cut into chunks, plus more for pan

½ tablespoon baking soda

1 teaspoon vanilla extract

2 ½ cups sugar

½ cup water

1/3 cup light corn syrup

¼ teaspoon salt

2 cups macadamia nuts (about 12 ounces), lightly toasted and roughly chopped

Step 1: Lightly butter a 10-by-15-inch jelly-roll pan. Dissolve the baking soda in the vanilla extract; set aside.

Step 2: In a large pot over medium-low heat, stir together the sugar, water, 6 tablespoons butter, the corn syrup, and salt until the sugar is dissolved and the butter is melted. Increase the heat and cook, stirring occasionally with a heatproof spatula or wooden spoon, until mixture turns a deep golden brown and measures about 335˚F on a candy thermometer, 10 to 15 minutes. Remove from the heat and carefully (the mixture will bubble up) stir in the vanilla mixture and nuts.

Step 3: Immediately pour into the prepared pan. If necessary, use a spatula or wooden spoon to spread the mixture flat. Let stand at room temperature until cool and hard, about 1 hour.

Step 4: Bend the ends of the pan to release the brittle (run a spatula underneath the brittle to help release it, if necessary) and chop or break into chunks. Store in an airtight container in the refrigerator for up to 2 weeks.


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