Macadamia Brittle with Fleur de SelAntonin Achilleos
The sweetness of this brittle is balanced by a sprinkling of salt.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1 cup unsalted macadamia nuts, toasted, chopped, cooled
1 tablespoon chilled butter, diced
1 teaspoon baking soda
1/2 teaspoon fleur de sel or other coarse sea salt
1 cup sugar
1/2 cup water
2 tablespoons light corn syrup
Preparation
Step 1
Place large sheet of foil on work surface; butter foil. Combine nuts and next 3 ingredients in medium bowl.
Step 2
Stir sugar, 1/2 cup water, and corn syrup in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove caramel from heat. Immediately stir in nut mixture (caramel will bubble up). Pour caramel onto prepared foil; spread thinly. Cool brittle until hard; chop. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
