Macadamia-Nut Brittle
Source: adapted from The Only Bake Sale Cookbook You’ll Ever Need by Laurie Goldrich Wolf and Pam Abrams
Total Steps
6
Ingredients
8
Tools Needed
6
Ingredients
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 2 1/2 cups sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 2 cups macadamia nuts (about 12 ounces), lightly toasted and roughly chopped
Instructions
Step 1
Lightly butter a 10-by-15-inch jelly pan. Dissolve the baking soda in the vanilla extract; set aside.
Step 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, 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.
Step 3
Remove from heat and carefully (the mixture will bubble up) stir in the vanilla mixture and nuts.
Step 4
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.
Step 5
Bend the ends of the pan to release the brittle and chop or break into chunks.
Step 6
Store in an airtight container in the refrigerator.