Macadamia-Nut Brittle
By: Eliza Adam
Published: Thursday, February 3, 2011 - 5:51am

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
 cup light corn syrup
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