Caramel Salted Nut Brittle
|Macadamia nuts||1⁄2 Cup (8 tbs), chopped (Shelled Salted, 125 Milliliter)|
|Shelled pistachios||1 Cup (16 tbs), chopped (125 Milliliter)|
|Vegetable oil/Butter||1 Teaspoon (For greasing)|
|Sugar||2 Cup (32 tbs) (500 Milliliter)|
|Corn syrup||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Water||60 Milliliter (0.25 Cup)|
|Salted butter||2 Tablespoon (30 Milliliter)|
|Pure vanilla extract||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon (2 Milliliter)|
|Coarse salt||1 Teaspoon (5 Milliliter)|
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.
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).
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.
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.
Serving size: Complete recipe
Calories 3407 Calories from Fat 1096
% Daily Value*
Total Fat 130 g199.6%
Saturated Fat 30.2 g150.9%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2761.7 mg115.1%
Total Carbohydrates 570 g190.1%
Dietary Fiber 18.4 g73.7%
Sugars 456 g
Protein 31 g61.8%
Vitamin A 28.6% Vitamin C 11.6%
Calcium 22.9% Iron 45.7%
*Based on a 2000 Calorie diet