Eileen Goltz |
- ½ cup water
- 1 cup granulated sugar
- ¾ cup light corn syrup
- ½ teaspoon salt
- 1 cup salted macadamia nuts, coarsely chopped
- 1 teaspoon butter
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- In a small heavy-bottomed saucepan, combine the water, sugar, salt and corn syrup. Place the saucepan over medium heat and stir until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to eliminate sugar crystals from forming. Insert a candy thermometer and continue to cook the sugar syrup, without stirring, until the thermometer reads 290°F.
- Add the chopped macadamia nuts to the saucepan and stir to incorporate the nuts into the syrup. Bring the mixture back to a boil and, stirring constantly; cook until the candy reaches 300°F.
- Once at 300°F, immediately remove the saucepan from the heat and stir in the butter, vanilla, and baking soda. Once these ingredients are incorporated, pour the brittle onto the prepared baking sheet and spread it into a very thin layer. Pull it if you want (see explanation in intro).
- Once cool, break the brittle into small pieces.
- The brittle will get sticky if exposed to too much moisture, so it is best to store it in an airtight container at room temperature.