Salted Caramel Nut Brittle
Prep Time
Serves
Cooking Mode
½ cup shelled, salted macadamia nuts, chopped
½ cup shelled pistachios, chopped
2 cups sugar
½ cup corn syrup
2 tbsp butter
1 tsp vanilla extract
½ tsp baking soda
1 tsp coarse sea salt
½ cup shelled, salted macadamia nuts, chopped
½ cup shelled pistachios, chopped
2 cups sugar
½ cup corn syrup
2 tbsp butter
1 tsp vanilla extract
½ tsp baking soda
1 tsp coarse sea salt
Directions
1Toast chopped macadamia nuts in a dry skillet over medium heat until lightly golden and fragrant, approx. 5 min. Mix in pistachios. Set aside. Generously grease a rimmed baking sheet with butter or vegetable oil. Set aside.
2 In a medium-size heavy saucepan, combine sugar, corn syrup and 1/4 cup (60 mL) water over medium heat. Stir occasionally until dissolved, then cook without stirring, brushing down the sides of saucepan with a pastry brush dipped in cold water (to prevent bits of sugar from hardening on the pan’s sides). Cook 10 min. until “soft ball” stage or a candy thermometer reads 234°F (112°C).
3Stir butter into sugar mixture and cook 10 to 15 min. longer, until “hard crack” stage or a candy thermometer reads 300°F (150°C). Remove from heat.
4Working quickly, use a heatproof spatula to stir in vanilla, nuts and baking soda and pour onto prepared baking sheet, spreading evenly. Sprinkle with salt. Cool completely before breaking into pieces.
Tips
1
Nut Switch-up:
2
Substitute 1 cup (250 mL) almonds or pepitas for the pistachios and macadamia nuts, or customize with your favourite nuts or seeds.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note