Christmas: Chocolate-Dipped Macadamia Brittle
Source of Recipe
From "The Weekend Baker" by Abigail Johnson Dodge
List of Ingredients
- -- for the brittle --
- 1 tsp pure vanilla extract
- ¼ tsp baking soda
- 2/3 cup granulated sugar
- 6 Tbsp unsalted butter, cut into 6 pieces
- 2 Tbsp light corn syrup
- 2 Tbsp water
- ¼ tsp salt
- 1¼ cups unsalted macadamia nuts, toasted, very roughly chopped
- -- for the chocolate glaze --
- 6 ounces bittersweet chocolate, finely chopped
- 4 Tbsp unsalted butter, cut into 4 equal pieces
- To make the brittle:
Measure the vanilla and baking soda into separate small ramekins or metal measuring cups. Generously oil a cookie sheet or line it with a nonstick baking liner (such as Silpat).
- In a large, heavy saucepan, combine the sugar, butter, corn syrup, water and salt. Set the pan over low heat and cook, stirring frequently, with a heatproof spoon or spatula, until the butter is melted and the sugar has dissolved, about 10 minutes. Be patient and don't try to speed this process. If you're worried that the liquid is about to boil, just slide the pan from the heat for a minute. If the mixture boils before the sugar is dissolved, it will crystallize and make the brittle grainy, rather than smooth and satiny. The easiest way to check if the sugar has fully dissolved is to give the mixture a stir, and then quickly and carefully (it's very hot), run a finger over the spatula. If you feel any graininess, the sugar needs to cook a bit longer.
- Once the sugar is dissolved, increase the heat to medium and bring the mixture to a boil. Cook, without stirring, until the bubbles begin to slow down and the mixture begins to turn light golden brown, about 4 minutes. Swirl the pan (don't stir!) over the heat until the liquid is a uniform light golden brown. Slide the pan from the heat and immediately add the chopped nuts, vanilla, and baking soda. The sugar will bubble up and the steam will be very, very hot, so be careful. Using a heatproof silicone spatula, quickly stir until well blended.
- Pour the brittle onto the prepared cookie sheet, scraping the inside of the pan. Using the silicone spatula, spread the brittle into an even, single layer of caramel-coated nuts. Set the cookie sheet on a rack and let cool completely.
When the brittle is completely cool, cut it into random, jagged pieces measuring 1 to 2 inches.
- To make the chocolate glaze:
Melt the chocolate and butter in a double boiler, or in the microwave. Stir until smooth. Dip the cooled brittle in the warm chocolate to cover about halfway. Set each chocolate-covered piece, flat side down, on a clean cookie sheet lined with parchment or a nonstick baking liner. Set aside until the chocolate is firm.
Makes about 1 pound of brittle
(or about 2 dozen 1- to 2-inch pieces).