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Macadamia Nut Brittle

Source of Recipe


From "Brittles, Barks, and Bonbons" by Charity Ferreira



List of Ingredients



• 6 Tbsp (¾ stick) unsalted butter, cut into chunks, plus more for pan
  
• ½ tsp baking soda
  
• 1 Tbsp vanilla extract
  
• 2½ cups sugar
  
• ½ cup water
  
• â…“ cup light corn syrup
  
• ¼ tsp salt
  
• 2 cups macadamia nuts (about 12 ounces), lightly toasted and roughly chopped
  






Instructions



1. Lightly butter a 10-by-15-inch jellyroll pan. Dissolve the baking soda in the vanilla extract; set aside.
   
   
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.
   
   
3. Increase the heat and cook, stirring occasionally with a heatproof spatula or wooden spoon, until the mixture turns a deep golden brown and measures about 335° F on a candy thermometer, 10 to 15 minutes.
   
   
4. Remove from the heat and carefully (the mixture will bubble up) stir in the vanilla mixture and nuts. 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.
   
   
5. 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.
   
   Makes 2 pounds brittle