Skip to Content

Salted Macadamia Nut Brittle Recipe

This easy Salted Macadamia Nut Brittle is a whole new level to Peanut Brittle!

Skip the peanuts and go for brittle made with Hawaiian macadamia nuts.

I love to be in the kitchen, baking. I want to spend more time enjoying the process of baking and less time cleaning up. We rely on our COOKINA Cuisine Reusable Cooking Sheet as it is a versatile, easy, and economical way to bake in our kitchen.

It also is great for sticky baking items, without effort, like this Salted Macadamia Nut Brittle courtesy of COOKINA

Salted Macadamia Nut Brittle Recipe

Calling All Bakers – Salted Macadamia Nut Brittle Recipe

Recipe Type: candy

Author: COOKINA

Serves: 1 lb brittle

Ingredients to make Salted Macadamia Nut Brittle

  • 1 cup sugar
  • 1 cup light-colored corn syrup
  • 1 1/2 cups lightly toasted and crushed Macadamia nuts
  • ½ tsp. coarse salt
  • Directions:

How to Make Salted Macadamia Nut Brittle

  1. Combine the sugar and corn syrup in a heavy-bottomed pot.
  2. Cook over medium heat, often stirring until the sugar has dissolved.
  3. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes, or 300°F.
  4. Stir in the nuts and cook for 1 more minute.
  5. Quickly pour the mixture onto a baking pan lined with a COOKINA® Cuisine sheet and spread it out evenly with a spatula or wooden spoon.
  6. Sprinkle salt throughout before the mixture cools.
  7. Allow to cool for 30 minutes and then break apart and enjoy or package in an airtight container for later.

Tip:

Don’t attempt doing it without a thermometer because the candy has to reach 300°F, which is the hard-crack stage of candy making, and makes the brittle, well,  brittle!

Salted Macadamia Nut Brittle Recipe (1)

The COOKINA Cuisine Reusable Cooking Sheet is an innovative product that creates a nonstick, easy-to-clean, healthy cooking & baking experience. Ideal for using as an alternative to aluminum foil, parchment, and wax paper, users can place the cooking sheet on a baking tray or pan to bake recipes without having to use oil or needing to clean the tray and oven afterward. $12.99 / for more information, visit www.cookina.com.

Brittle made with Hawaiian macadamia nuts

Salted Macadamia Nut Brittle Recipe

Yield: 1 lb brittle
Prep Time: 50 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 30 minutes

This easy Salted Macadami Nut Brittle Recipe is a whole new level of traditional peanut brittle. Skip the peanuts and use Hawaiian salted macadamia nuts instead for a delicious treat!

Ingredients

  • 1 cup sugar
  • 1 cup light - colored corn syrup
  • 1 1/2 cups lightly toasted and crushed Macadamia nuts
  • ½ tsp. coarse salt
  • Directions:

Instructions

  1. Combine the sugar and corn syrup in a heavy-bottomed pot. Cook over medium heat, stirring often until the sugar has dissolved. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes.
  2. Stir in the nuts and cook for 1 more minute. Quickly pour the mixture onto a baking pan lined with a COOKINA® Cuisine sheet and spread it out evenly with a spatula or wooden spoon. Sprinkle salt throughout before mixture cools. Let cool for 30 minutesand break into pieces.

Notes

Don't try and eye the temperature. For the best results, you need a candy thermometer to reach 300 degrees Fahrenheit.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 86mgCarbohydrates: 30gFiber: 1gSugar: 29gProtein: 1g

The Nutritional Information may not be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
Skip to Recipe
error: Content is protected !!