Salted Caramel Nut Brittle
- 13 years ago
Prep time: 5 min. Total time: 35 min. Makes: 35 pieces
1⁄2 cup (125 mL) shelled, salted macadamia nuts, chopped
1⁄2 cup (125 mL) shelled pistachios, chopped
2 cups (500 mL) sugar
1⁄2 cup (125 mL) corn syrup
1⁄4 cup (60 mL) water
2 tbsp (30 mL) Compliments Salted Butter
1 tsp (5 mL) Sensations by Compliments Pure Vanilla Extract
1⁄2 tsp (2 mL) baking soda
1 tsp (5 mL) coarse sea salt
1. Toast 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 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 (see baking know-how) or a candy thermometer reads 234°F (112°C).
3. Stir 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.
4. Working 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.
Nut Switch-up: Substitute 1 cup (250 mL) almonds or pepitas for the pistachios and macadamia nuts, or customize with your favourite nuts or seeds.
Per serving (1 piece): 100 calories, 1 g protein, 3 g total fat (0.5 g sat. fat), 0 mg cholesterol, 16 g carbohydrates, 0 g fibre, 13 g sugars, 85 mg sodium
1⁄2 cup (125 mL) shelled, salted macadamia nuts, chopped
1⁄2 cup (125 mL) shelled pistachios, chopped
2 cups (500 mL) sugar
1⁄2 cup (125 mL) corn syrup
1⁄4 cup (60 mL) water
2 tbsp (30 mL) Compliments Salted Butter
1 tsp (5 mL) Sensations by Compliments Pure Vanilla Extract
1⁄2 tsp (2 mL) baking soda
1 tsp (5 mL) coarse sea salt
1. Toast 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 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 (see baking know-how) or a candy thermometer reads 234°F (112°C).
3. Stir 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.
4. Working 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.
Nut Switch-up: Substitute 1 cup (250 mL) almonds or pepitas for the pistachios and macadamia nuts, or customize with your favourite nuts or seeds.
Per serving (1 piece): 100 calories, 1 g protein, 3 g total fat (0.5 g sat. fat), 0 mg cholesterol, 16 g carbohydrates, 0 g fibre, 13 g sugars, 85 mg sodium