Dessert Recipes : Macadamia Nut Brittle

Makes about 1 3/4 pounds (875 g)

Ingredients :

2 cups (500 ml) unsalted shelled macadamia nuts

1 1/4 cups (310 ml) granulated sugar

1/3 cup (80 ml) light corn syrup

1/3 cup (80 ml) water

1/2 pound (250 g) unsalted butter, cut into small pieces

1 teaspoon salt

1/2 teaspoon baking soda

Preheat the oven to 350 degrees. (180 C).

Spread the nuts on a baking tray and toast them in the oven until light golden, 8 to 10 minutes, turning the nuts after 5 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature. Put the cooled nuts in a food processor fitted with the stainless-steel blade and pulse the machine a few times to chop them coarsely. Set aside.

Put the sugar in a deep, medium saucepan. Add the corn syrup and water and, over medium heat, 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.

Remove the foil, add the butter, and stir with a wooden spoon until the butter has melted and combined with the sugar mixture. Continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 30 minutes. 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 salt, 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.

Tips : 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.