Macadamia brittle

  • 10 mins preparation
  • 20 mins cooking
  • Serves 10
  • Print


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


Macadamia brittle
  • 1
    Grease and line two 26x16cm (base measurement) slice pans with baking paper, extending paper at long sides for handles.
  • 2
    Combine nuts and coconut in a large bowl. Scatter over base of prepared pans.
  • 3
    Place 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.
  • 4
    Stir 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.


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.