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.
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
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