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Stack of crispy macadamia nut brittle on a white cake stand

Crispy Macadamia Nut Brittle

Shilpi & Etienne | between2kitchens
Delicious eaten on it's own, nicely packed as a gift or used as a topping on a dessert, this recipe for crispy Macadamia nut brittle can be used in many ways.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Snack
Cuisine American
Servings 5 servings
Calories 331 kcal

Equipment

  • heavy bottom pan
  • baking tray

Ingredients
 
 

  • 120 gram macadamia nuts halved
  • 150 gram caster sugar
  • 75 ml water
  • 30 gram unsalted butter

Instructions
 

  • Pre-heat the oven to 180 degrees. Place the macadamias on a baking tray lined with baking paper. Roast for 6-8 minutes or until golden brown.
  • Cut the butter in cubes and keep ready next to the stove.
  • Now, in a heavy pan, combine the sugar and water and bring to a boil. No need to stir until the sugar starts turning into caramel. Wait for the caramel to turn into a brown, amber colour and remove the pan from the heat.
  • Quickly stir in the cubes of butter one by one until they are completely dissolved. Immediately pour the hot caramel over the macadamia nuts. Be careful not to burn yourself while making the brittle, caramel is extremely hot.
  • Let it cool completely at room temperature. Break into pieces or cut with a knife for more even sizes. The nut brittle can be stored for up to two weeks in an airtight container.

Notes

how to store nut brittle
Depending on how fast you will eat the nut brittle, keep it in an airtight container at room temperature. At work, we add baking paper between layers of nut brittle to prevent the shards from sticking together.

Nutrition

Nutrition Facts
Crispy Macadamia Nut Brittle
Amount Per Serving (40 g)
Calories 331 Calories from Fat 207
% Daily Value*
Fat 23g35%
Cholesterol 13mg4%
Sodium 3mg0%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 31g34%
Protein 2g4%
Vitamin A 150IU3%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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