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.

Macadamia Nut Brittle, batch #1

Made a nut brittle for the first time that actually turned out really well. This was the first of two batches. I figured that this might not be enough to garnish 16 servings of apricot sorbet so I made a second batch. This recipe uses an equal amount of sugar to corn syrup. It has more of a candied brittle consistency than a toffee brittle.

2014-05-03, Macadamia Nut Brittle #1

This recipe ratio came from Lebovitz's The Perfect Scoop, a cookbook about making ice cream. Because this batch was turning brown faster than I anticipated, due to a higher fat content of the nuts, I took it off the stove when the candy thermometer was at 280 degrees F. I am not sure what the baking soda does for brittle. I forgot to add it, even though it was already measured out and in my mise en place.

Ingredients

1/2 c. light corn syrup
1/2 c. organic granulated sugar
2 tbsp water
1 1/2 c. salted macadamia nuts
1/2 tsp baking soda

Directions

1. In a 2-quart pot with a candy thermometer attached, add corn syrup, sugar, and water together. Bring to a boil, then add the nuts. Cook until the candy thermometer is between 300 degrees F and 305 degrees F.

2. Remove from heat and stir in baking soda. (I'm not sure what this does.)

3. Empty pot onto a Silpat mat or buttered, rimmed baking tray. Spread out the nuts into a single layer with a silicone spatula. As the brittle cools, it will harden.

4. Break into pieces and enjoy.