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Chocolate Macadamia Nut Brittle




Source of Recipe


emerils.com


Recipe Introduction


Makes about one and one-quarter pounds




List of Ingredients




3 cups semisweet chocolate chips (about 1 pound)
2 tablespoons unsalted butter
One 4 1/2-ounce can macadamia nuts (about 1 cup)



Recipe



Line a baking sheet with parchment or waxed paper.

Put the chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.

Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.

Pour the chocolate mixture into the prepared pan and spread it evenly with a rubber spatula over the bottom, making a quarter-inch layer. Cool. Refrigerate until it sets, about 2 hours. Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.