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    Macadamia Nut Brittle

    Recipe Link: http://home.beeseen.com/hobbies/circuitsurfer/welcome.html

    List of Ingredients




    1/4 teaspoon baking soda
    good pinch salt
    1/2 cup light corn syrup
    1 cup granulated sugar
    1 cup (4 ounces) macadamia nuts,
    coarsely chopped
    1/2 teaspoon vanilla
    4 Tablespoon (1/2 stick) unsalted butter, softened

    Recipe



    Before beginning, have a buttered (or lightly sprayed)
    baking sheet ready to pour the candy on.

    In a small bowl, combine the baking soda and salt, set aside.

    In a medium (2 1/2 to 3 quart) heavy saucepan, combine the corn syrup and sugar. Over medium high heat, bring the mixture to the boil (stir only until the sugar is dissolved) and cook to 255º on a candy thermometer. Carefully stir in the macadamia nuts and continue to cook the mixture, stirring constantly to 300º on the thermometer.

    Remove the saucepan from the heat and stir in the baking soda and salt. The mixture will bubble and change color, this is normal!

    Stir in the vanilla and the butter, mix until the butter is completely incorporated. Pour the brittle across the buttered sheet pan. Tilt and move the pan (it will heat up from the hot candy!!) to spread the candy as thinly as possible.

    Let cool to room temperature before gently breaking into pieces and wrap in an airtight wrapping like celeophane bags. If the humidity is not high, the candy will keep for about a week to 10 days. It will soften considerably in humid weather.

    Yield: approx. 1 pound of candy

    Do not store in the refrigerator or freezer, just set in a cool, dry place, wrapped well. Brittles never last long in my house, so I usually have to hid them in the cupboard to give as gifts.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    A Note from Chefmom.....
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    I usually only make brittles for the Holidays. I like to make Macadamia and Peanut Brittles and add them to assorted gifts for teachers and friends. They are a special treat!

    This recipe can easily be used for pecans, walnuts or almonds, it depends on your personal tastes!

 

 

 

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