Macadamia Nut Brittle, batch #2

I made a second batch of nut brittle on the same day because I didn't think there was enough of the first to use as a garnish for 16 servings of apricot sorbet. This recipe ratio comes from Kendrick & Atkinson's Candymaking cookbook. It has a much richer toffee flavor since it has a lot more fat in it from the butter and a minimal amount of corn syrup.

Macadamia Nut Brittle, batch #2

The recipe is really to make something called Cashew Crunch, which I had assumed at the time was just another brittle. For general eating purposes, this recipe wins it for taste and texture.

Ingredients

1 c. unsalted butter
2 tbsp water
2 tbsp light corn syrup
1 c. organic granulated sugar
1 c. salted macadamia nuts
1 tsp vanilla extract

Directions

1. In a heavy 2-quart saucepan with a candy thermometer, melt butter and stir in sugar and corn syrup. Bring to a boil.

2. At 300 degrees F, add nuts and vanilla extract. Pour out onto a Silpat mat or buttered, rimmed baking tray. Spread thin into a single layer. Let cool to room temperature. Break into pieces and enjoy.