5 ingredient macadamia brittle
Decadent treat or beautiful edible gift – this macadamia brittle is a sweet way to share some naughty sugary goodness.
This brittle is crunchy and nutty with a sweet caramel flavour. If you’re stuck for gift ideas, I reckon this is perfect. All you need is 5 ingredients and 30 minutes!
- oil for greasing
- 1 cup macadamia nuts
- ¼ cup water
- 2 cups sugar
- ¼ teaspoon cream of tartar
Line slice tin with waxed paper and grease lightly with oil.
Tip macadamia nuts into a warm frying pan over a medium heat, toss and toast until golden (about 7 minutes). Tip onto the paper and spread out evenly.
In a small, very clean saucepan, add water, sugar and cream of tartar. Stir until the sugar has dissolved, bring to a simmer and boil for 12-15 minutes (don’t stir while boiling; swirl occasionally). Watch closely as the colour changes from pale amber to a deeper amber or caramel colour – as soon as it reaches this point remove from heat and pour over nuts.
Leave to cool completely. Break into shards and store in an airtight container.
Turn this sweet treat into an edible gift by wrapping it up for a special celebration.
Brittle can be made into praline by grinding it to a chunky powder in a blender. Keep praline in a jar and sprinkle on top of vanilla bean ice cream and berries for a heavenly dessert, or try on this Ferrero Rocher Chocolate Hazelnut Cake.
Break into shards and wrap in cellophane, then fasten with string or ribbon. Attach a card with notes on serving suggestions for a thoughtful touch. I sprinkle it on top of warm pudding or nibble on it with a hot cuppa in hand.
This brittle can also be made into praline by grinding it to a chunky powder in a blender. Keep in a jar and sprinkle on top of vanilla bean ice cream and berries for a heavenly dessert or on top of this Ferrero Rocher Chocolate Hazelnut Cake.
In New Zealand, macadamia orchards are found in coastal areas of Northland, Auckland, Taranaki, Coromandel, Bay of Plenty, East Cape and Hawke’s Bay. The nuts are generally ready to harvest from late May, but they’re easy to find in the supermarket all year round. Macadamia nuts are 100 per cent cholesterol-free and are highly beneficial for reducing cholesterol levels. They’re also a rich source of vitamin A, iron, protein, thiamin, riboflavin, niacin and folates.
This recipe is from the April/May issue of NADIA magazine.