Recipe for cooking macadamia brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Macadamia Brittle

2 (7 ounce) jars macadamia nuts
2 c. sugar
1/2 c. light corn syrup
2 Tbsp. butter
1/2 tsp. baking soda

Butter a lrg. baking sheet; set aside. Cut nuts in half; set aside.

In a 10-in. nonstick skillet, combine sugar with 1/2 c. water and cornsyrup. Cook over med.-high heat, stirring occasionally, until golden brown.

Stir in nuts; cook, stirring constantly, until med. brown (do not burn mixture). Remove from heat; quickly stir in butter and baking soda. Pour onto prepared baking sheet. Cool on pan on wire rack. Break into pieces.