Buttery Macadamia Nut Brittle Food

ALOHA BRITTLE

Steps:

• Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.

HOLIDAY MACADAMIA NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

MACADAMIA NUT BRITTLE

Steps:

• 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.

NUT BRITTLE

Steps:

• Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
• Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.

HONEY MACADAMIA NUT BRITTLE

Steps:

• Line baking sheet with parchment paper and grease well with butter.
• Combine the sugar, honey and water in a heavy-bottomed saucepan and bring to a boil over high heat. Without stirring, Cook until reaches "hard crack", about 300F on a candy thermometer, while occasionally brushing the inside of the pot with cool water. This will take about 7-9 minutes, and the sugar will turn a deep amber color.
• Remove from heat. Using a wooden spoon, stir in the salt and macadamia nuts. Carefully add butter, baking soda, and vanilla; it will immediately foam. Working quickly, spread brittle onto the prepared baking sheet. Allow to set completely before cracking into pieces.

MACADAMIA-COCONUT BRITTLE

Steps:

• Butter cookie sheet and large saucepan.
• In buttered saucepan, combine sugar, corn syrup and water, mix well.
• Bring to a boil, stirring constantly.
• Cook until candy thermometer registers 275 (soft-crack stage).
• Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
• Remove from heat.
• Add baking soda; mix well.
• Stir in coconut.
• Quickly pour mixture onto buttered cookie sheet; spread very thinly.
• Cool 30 minutes or until completely cooled.
• (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
• Break into pieces.