1⁄2 Cup (8 tbs), chopped (Shelled Salted, 125 Milliliter)
1 Cup (16 tbs), chopped (125 Milliliter)
1 Teaspoon (For greasing)
2 Cup (32 tbs) (500 Milliliter)
1⁄2 Cup (8 tbs) (125 Milliliter)
60 Milliliter (0.25 Cup)
2 Tablespoon (30 Milliliter)
Pure vanilla extract
1⁄2 Teaspoon (2 Milliliter)
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.
As a kid we have always loved nut brittles. This is a classic Salted Caramel Nut Brittle recipe from Sobeys. I know for a fact that all the kids will love it. This will make a good Halloween candy for those little Trick or Treaters knocking at your doors! Enjoy!