I love peanut brittle. It’s crisp. It’s chewy. It’s delicious. So when I saw this recipe for macadamia nut brittle, I knew I’d have to try it.
For this recipe you’ll need:
1 Cup granulated sugar
½ cup white corn syrup
¼ cup water
¾ cup whole macadamia nuts
½ cup chopped macadamia nuts
1 Tablespoon butter
½ teaspoon pure vanilla extract
1/8 teaspoon baking soda
To make this recipe:
Butter two cookie sheets. Place them in a warm oven. In a saucepan, mix the sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the syrup reaches a the soft ball stage. If you’re new to candy making, you’ll want to insert a candy thermometer. It should be at 240 degrees.
Next, stir in the macadamia nuts and butter. Cook, stirring constantly, until the thermometer reaches 300 degrees and the syrup is brown in color. Remove the pan from the heat and stir in the vanilla and the baking soda. Pour half of the candy onto each cookie sheet and quickly spread about ¼ inch thick.
When the brittle is cooled, break into pieces and store in a tightly covered tin.
**The reason you warm the cookie sheets is to help the candy spread into thin layers.
**If you’re not a macadamia nut fan, go ahead and make this with your favorite nut.