Macadamia-Nut Brittle

Ingredients

6 tablespoons (¾ stick) unsalted butter, cut into chunks, plus more for pan
1/2 teaspoon baking soda
1 tablespoon vanilla extract
2 1/2 cups sugar
1/2 cup water
1/4 teaspoon salt
2 cups macadamia nuts (about 12 ounces), lightly toasted and roughly chopped

Preparation

1
Lightly butter a 10-by-15-inch jelly 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. Increase the heat and cook, stir occasionally with a heatproof spatula or wooden spoon, until the mixture turns a deep golden brown and measures about 335 degree F on a candy thermometer, 10 to 15 minutes. Remove from heat and carefully (the mixture will bubble up) stir in the vanilla mixture and nuts.
3
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.
4
Bend the ends of the pan to release the brittle and chop or break into chunks. Store in an airtight container in the refrigerator for up to 2 weeks.

 



About

Source: adapted from The Only Bake Sale Cookbook You’ll Ever Need by Laurie Goldrich Wolf and Pam Abrams

Yield:

2 pounds brittle

Added:

Thursday, February 3, 2011 - 5:51am

Creator:

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