Subcribe to our RSS feeds Join Us on Facebook Pinterest Add to Circles Lookbook Follow on Bloglovin

Sunday, 22 July 2012

Macadamia Brittle

This year when the time came around to book tickets for the Sydney Good Food and Wine Show, I passed up the temptation to buy tickets, mainly because I was in dire straights financially and I had no idea if id even be in the country. Since I was bitterly disappointed I didn't get to go, I was surfing through my pics from last years show, not exactly a constructive way to let go =P. Anyways, I came across a picture of the macadamia brittle I picked up from the Treat Factory stall last year. I remember vaguely that it tasted like caramel popcorn, and suddenly I had a craving for the sweet and salty treat.

Surprisingly when I Googled it I couldn't find many reliable recipes I was happy with. I sorta had to mix n' match some steps and ingredients before I was completely happy with the final recipe. It turned out quite good, though not exactly how I remember it, but still really really yummy.

Macadamia Brittle

1 cup unsalted macadamia nuts
1 1/4 cups caster sugar
1/2 cup golden syrup
1/3 cup water
180g salted (normal) butter, cut into small pieces
1/2 teaspoon baking soda


1. Preheat the oven to 170C (340F) degrees. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop (or smash with a rolling pin, but not to much haha). Set aside.

2. Place the sugar in a medium deep saucepan. Add the golden syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminium foil and continue to boil 5 minutes longer.

3. Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 150C (300F), about 5 minutes, stirring occasionally. Immediately stir in the baking soda.

4. Meanwhile, put baking paper on a baking pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.

5. Cut or break the brittle into desired pieces

Enjoy! =D xx

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...