HONEY MACADAMIA NUT BRITTLE
This is a wonderful recipe for the Holiday season. I found this in a regional magazine called "Saltscapes" , wonderful magazine for local cuisine.
Provided by Chef mariajane
Categories Candy
Time 15m
Yield 2 pounds
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper and grease well with butter.
- Combine the sugar, honey and water in a heavy-bottomed saucepan and bring to a boil over high heat. Without stirring, Cook until reaches "hard crack", about 300F on a candy thermometer, while occasionally brushing the inside of the pot with cool water. This will take about 7-9 minutes, and the sugar will turn a deep amber color.
- Remove from heat. Using a wooden spoon, stir in the salt and macadamia nuts. Carefully add butter, baking soda, and vanilla; it will immediately foam. Working quickly, spread brittle onto the prepared baking sheet. Allow to set completely before cracking into pieces.
Nutrition Facts : Calories 2423.3, Fat 119.4, SaturatedFat 21.7, Cholesterol 15.3, Sodium 1605.8, Carbohydrate 360.6, Fiber 13.2, Sugar 346.1, Protein 12.4
HOLIDAY MACADAMIA NUT BRITTLE
This is my Christmas Brittle. The Macadamia Nuts give this a nice buttery taste. During the holidays is the only time I grab the macadamia nuts! Why, I think they are little expensive for everyday baking, but during the holidays, I want to do something a little more special.
Provided by Vseward Chef-V
Categories Candy
Time 45m
Yield 40 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. (180 C).
- Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
- Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
- Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
- As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
- When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.
Nutrition Facts : Calories 100.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.1, Sodium 76.4, Carbohydrate 9.4, Fiber 0.6, Sugar 7.3, Protein 0.6
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield Yield: approximately 1 1/4 pounds
Number Of Ingredients 4
Steps:
- In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield about 1 3/4 pounds
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
- Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
- Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
- Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
- Cut or break the brittle into desired pieces.
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