RECIPES USING MACADAMIA NUTS RECIPES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line cookie sheet with parchment paper or aluminum foil (optional).
• Toast nuts for 10-12 minutes, or until lightly browned.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking tray and toast them in the oven until light golden, 8 to 10 minutes, turning the nuts after 5 minutes so they toast evenly.
• Remove them from the oven and let them cool to room temperature.
• Put the cooled nuts in a food processor fitted with the stainless-steel blade and pulse the machine a few times to chop them coarsely.
• Set aside.
• Put the sugar in a deep, medium saucepan.
• Add the corn syrup and water and, over medium heat, bring to a boil.
• Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes.
• Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer.
• Remove the foil, add the butter, and stir with a wooden spoon until the butter has melted and combined with the sugar mixture.
• Continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees F, about 30 minutes.
• Meanwhile, coat a 12-by-17-inch sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the salt, baking soda and chopped macadamia nuts.
• Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan.
• Leave the brittle to cool to room temperature.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle’s surface to absorb some of the oil.
• Carefully cut or tap the brittle with a mallet to break it into irregular pieces.
• Store in one or more airtight containers at cool room temperature.