Macadamia Nut Brittle

Macadamia Nut Brittle
Lauri Patterson / E+/ Getty Images
  • Total: 60 mins
  • Prep: 60 mins
  • Cook: 0 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
209 Calories
9g Fat
35g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 209
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 157mg 7%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 34g
Protein 1g
Vitamin C 0mg 1%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who needs peanut brittle? Kick that old standard to the curb and give this Macadamia Nut Brittle a try instead! It's a sweet, crispy brittle loaded with chunks of rich, salty macadamia nuts.

Ingredients

  • 1/2 cup water
  • 1 cup sugar (granulated)
  • 3/4 cup corn syrup (light)
  • 1/2 teaspoon salt
  • 1 cup macadamia nuts (salted, coarsely chopped)
  • 1 teaspoon butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Steps to Make It

  1. Prepare a baking sheet by lining it with foil and spraying the foil with nonstick cooking spray.

  2. In a small heavy-bottomed saucepan, combine the water, sugar, salt and corn syrup. Place the saucepan over medium heat and stir until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to eliminate sugar crystals from forming.

  3. Insert a candy thermometer and continue to cook the sugar syrup, without stirring, until the thermometer reads 290 degrees.

  4. Add the chopped macadamia nuts to the saucepan and stir to incorporate the nuts into the syrup. Bring the mixture back to a boil and, stirring constantly, cook until the candy reaches 300 degrees.

  5. Once at 300 degrees, immediately remove the saucepan from the heat and stir in the butter, vanilla, and baking soda. Once these ingredients are incorporated, pour the brittle onto the prepared baking sheet and spread it into a very thin layer.

  6. True brittles are “pulled” in order to achieve a very thin, crisp texture. If you would like to pull your nut brittle, allow it to cool for five minutes. It should still be very warm, but you should be able to handle it without burning yourself. Spray your hands with nonstick cooking spray, and use a spatula to lift some of the brittle off the baking sheet. Pull it into a thin layer, trying not to tear too many holes in the brittle. Continue to work sections of the brittle until it is very thin, or until you cannot pull it any longer. Allow the brittle to cool completely.

  7. Once cool, break the brittle into small pieces. The brittle will get sticky if exposed to too much moisture, so it is best to store it in an airtight container at room temperature.