| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | Yield: approximately 1 1/4 pounds |
Ingredients
- 2 cups sugar
- 1/2 cup water, to dissolve
- 2 tablespoons butter
- 1 cup macadamia nuts, toasted and cooled
Instructions
- In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 271 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 41 g |
| Protein | 1 g |
| Cholesterol | 6 mg |
| Sodium | 2 mg |
Reviews
Simple methods, terrific texture and enjoyable flavors…thanks Gale. Delicious!!!
Annie , Fremont , CA
Annie , Fremont , CA
Excellent, I have used every nut available and it comes out perfect every time. Tonight I used brazil nuts, almonds and pecans to put in my Christmas baskets, awesome and fool proof! Loved it!!! No extra ingredients needed, I watched the episode. Cook over a medium to medium high heat til golden, remove from stove top add butter and nuts and pour to cool. If using a thermometer I would say about 320 degrees maybe 350.
it is very good and i would make it again. you can use almost any nuts. for example i did not have any macadamian nuts so i used pecans.
I have been making nut brittle for years and this recipe is terrible! There aren’t any specific candy making directions, temperature requirements, etc. I ended up with a crystallized mess and wasted about $10 worth of nuts not to mention the 4 cups of organic sugar. Starting over with a different recipe.
You really need to delete this recipe all together and start over as well.
Very dissapointing!
I am rating this on the taste, not the apprearance of the “substance” I created. I am thinking that perhaps I didn’t cook the sugar long enough before I added the butter, and then maybe I added the nuts too soon and left them COOKING on the stove for too long since there was no direcrtions to “remove from heat.” I did take them the heat when the color started getting really dark. I couldnt really pour the mixture, I had to scoop it in big chunks (like crispy treats) and press onto a piece of foil, since we don’t all own silpats. It looked like a giant mound of disaster that I wasted my money on. HOWEVER, it was not unedible. It was nice and nutty, chewy, sorta like a cookie (I ate it still warm) but it was pretty ok. I will have to agree with the poster before me that this recipe MAY be missing some corn syrup. If it’s not, then I suggest a revision of the recipe.
I tried the recipe with the ingredients outlined on the article. All that happened was that I now have a buttered lump of hard sugar. Something seems to be missing from the recipe. What element of the ingredients is missing. Most of the brittle ingedients include corn syrup, this one doesn’t Is that the mising ingredient? Let me know and I will try it again.
simple and good 🙂