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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
2 cups unsalted macadamia nuts |
1 1/4 cups granulated sugar |
1/3 cup light corn syrup |
1/3 cup water |
8 ounces (2 sticks) unsalted butter, cut into small pieces |
1 teaspoon salt |
1/2 teaspoon baking soda |
Directions:
1. Preheat the oven to 350 degrees F. 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. Set aside.
2. Place the sugar in a medium deep saucepan. Add the corn 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 aluminum 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 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
4. Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet 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.
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