Recipe by Tami Smith, Premium Member © 2000 Sarah Phillips CraftyBaking.com
Variation: Peanut Brittle
Food styling and photo by Sarah Phillips © Sarah Phillips Shown here is Peanut Brittle with Caramel Corn.
I usually only make brittles for the Holidays. I like to make Macadamia and Peanut Brittles and add them to assorted gifts for teachers and friends. They are a special treat! This recipe can easily be used for peanuts, pecans, walnuts or almonds, it depends on your personal tastes!
Brittles never last long in my house, so I usually have to hide them in the cupboard if I want to give them away so I won't eat the whole batch.
CANDY RECIPE HELP
1/4 teaspoon baking soda
good pinch salt
1/2 cup light corn syrup
1 cup granulated sugar
1 cup (4 ounces) macadamia nuts, toasted and coarsely chopped
1/2 teaspoon vanilla
4 Tablespoon (1/2 stick) unsalted butter, softened
1. Butter (or lightly spray) a baking sheet, with sides, ready to pour the candy on.
2. In a small bowl, combine the baking soda and salt, set aside.
3. In a medium (2 1/2 to 3 quart) heavy saucepan, combine the corn syrup and sugar. Over medium high heat, bring the mixture to the boil (stir only until the sugar is dissolved) and cook to 255 degrees F on a Candy Thermometer. Carefully stir in the macadamia nuts and continue to cook the mixture, stirring constantly to 300 degrees F on the thermometer.
4. Remove the saucepan from the heat and stir in the baking soda and salt. The mixture will bubble and change color, this is normal!
5. Stir in the vanilla and the butter, mix until the butter is completely incorporated. Pour the brittle across the buttered sheet pan. Tilt and move the pan (it will heat up from the hot candy!!) to spread the candy as thinly as possible.
6. Let cool to room temperature before gently breaking into pieces and wrap in an airtight wrapping like cellophane bags.
Do not store in the refrigerator or freezer, just set in a cool, dry place, wrapped well. If the humidity is not high, the candy will keep for about a week to 10 days. It will soften considerably in humid weather.
Use Peanuts for the Macadamia nuts