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
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
- Combine the sugar and corn syrup in a heavy-bottomed pot.
- Cook over medium heat, often stirring 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, or 300°F.
- 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 the mixture cools.
- 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!
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Salted Macadamia Nut Brittle Recipe
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
- 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.
- 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: 1Amount 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.