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    Holiday Central >

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    You are in: Home / Recipes / Holiday Macadamia Nut Brittle Recipe
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    Holiday Macadamia Nut Brittle

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 20, 2013

      I've never made brittle before, so I was a little scared, but it turned out amazing! I had to change the recipe a little: my macadamias were already roasted, so I skipped the first step. I didn't have unsalted butter, so I used a little less than 1/2 a teaspoon of salt. Be patient with waiting for the temperature to get to 300 - carefully watch your thermometer. It was at 250 for what seemed like forever and all of a sudden it bounced to past 300 in a matter of seconds when my back was turned! Thanks for sharing this amazing recipe :)

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    • on March 18, 2013

      Never made candy before so had to purchase a candy thermometer to make this recipe.<br/>I tell you this so you know I am a pure candy-making-amature.<br/>I also purchased pre-packaged non-salted dry-roasted chopped mac nuts - which cuts out step1. <br/><br/>The recipe was easy. The candy stayed nice and golden in color.<br/>I like salty and sweet so I added a little more salt than the recipe listed.<br/>As soon as I added the mac nuts, salt, and baking soda - it started to tighten up immediately.<br/><br/>Be fast at the spreading - and you're gonna make a lot of friends with this recipe.

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    • on December 20, 2010

      This is my first attempt since HS Chemistry class to make brittle. It turned out wonderfully! The instructions were clear and the taste is great. A couple lessons learned, I had to cook the mix for about 15 minutes to reach 300 and I was getting pretty nervous but kept it boiling until it reached that mark. It turned light brown to a dark golden brown. I was worried about it getting too dark, but it didn't. Once the nuts etc are added it starts to harden - I was surprised at how quickly I needed to work to get it on to the baking sheet. It would almost seem helpful to have someone pour it out so the other can immediately start to spread it. It came out super thick and I had to really work to spread, and no a wooden spoon does not work! Thanks so much for posting this recipe. It's one I would make again.

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    • on December 26, 2007

      Made this twice - I found perhaps it is best with a glass thermometer? My first batch didn't turn out - definitely MY error! Second I just timed by color and it is lovely. I added it to holiday trays for neighbors. Thanks for a delightful recipe, V!! **Made for Went to Market Tag 2007**

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    • on December 20, 2007

      I made this today for the first time. V kept telling me how awesome it is, so I had to see for myself. This is by far the best brittle I have ever tasted. It was easy to make following her instructions. It came out hard, but the texture was like it melted in your mouth. The toasted nuts gave it great flavor! I will keep this recipe and being making it again. My family loved it, I can't wait to give it as gifts. Was delicious creamy crunchy perfect tastes. Another winner Chef ~V

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    Nutritional Facts for Holiday Macadamia Nut Brittle

    Serving Size: 1 (833 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 100.6
     
    Calories from Fat 66
    65%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 6.1 mg
    2%
    Sodium 76.4 mg
    3%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 7.3 g
    29%
    Protein 0.5 g
    1%

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