Macadamia-Nut Brittle


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


Lightly butter a 10-by-15-inch jelly pan. Dissolve the baking soda in the vanilla extract; set aside.
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.
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.
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.


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


2 pounds brittle


Thursday, February 3, 2011 - 5:51am


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