MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield about 1 3/4 pounds
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
- Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
- Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
- Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
- Cut or break the brittle into desired pieces.
HAWAIIAN CHOCOLATE MACADAMIA NUT TART
The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
Provided by BRANDY20001
Categories Desserts Pies Tarts
Time 1h8m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
- Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
- In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
- Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g
ALOHA BRITTLE
A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pound (16 servings).
Number Of Ingredients 9
Steps:
- Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-MACADAMIA NUT BRITTLE
Set it out in a bowl, and watch how quickly this irresistible brittle disappears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
- Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
- Remove the pan from the heat. Add the chocolate while stirring constantly.
- Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.
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