Macadamia brittle
Nov 29, 2012 1:00pm- 10 mins preparation
- 20 mins cooking
- Serves 10
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Ingredients
Macadamia brittle
- 3 cup unsalted macadamia nuts, coarsely chopped
- 1/2 cup shredded coconut, toasted
- 1 1/2 cup caster sugar
- 1/2 cup honey
- 140 gram butter, chopped
Method
Macadamia brittle
- 1Grease and line two 26x16cm (base measurement) slice pans with baking paper, extending paper at long sides for handles.
- 2Combine nuts and coconut in a large bowl. Scatter over base of prepared pans.
- 3Place sugar, honey and 2 cups water in a large, deep heavy-based frying pan. Cook and stir over low heat, 4 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 12-15 minutes or until syrup turns a rich golden colour. Remove from heat. Allow bubbles to subside.
- 4Stir butter into toffee until well combined. Pour toffee mixture over nut mixture in prepared pans. Tap base of pan on a flat surface several times to release any air bubble Stand at room temperature for 3 hours or until set. Break into pieces to serve.
Notes
To test if toffee is ready carefully drop a teaspoonful of toffee syrup into cold water. If it forms a hard ball, it's ready. If it forms a soft ball, continue cooking and check every 1-2 minutes.
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