Salted Macadamia Nut Brittle

Posted on April 8, 2011


Some time ago I discovered Elizabeth LaBau and her amazing recipes for all things sweet on She creates the most brilliant concoctions for those with a sugar addiction, ranging from truffles to marshmallows and toffees.

I’ve signed-up for her regular e-mails and find myself constantly tempted by her recipes. Most recently, I received her “Toffee Time” mail, which had some irresistible recipes for Nut Brittle. I was particularly taken by the macadamia nut brittle which contained salted nuts. The combination of salted caramel is unhealthy heaven for me! Be it a homemade tart or a Hotel Chocolate truffle, the salty-sweet combination hits the spot! Hence this was a variation on a perfect theme, with the added element of crunch.

Armed with a very simple range of ingredients and my jam thermometer I set to work! The great thing about this recipe is that within 10 minutes it’s done! You’ll need to leave it to cool, but it all comes together very quickly. Clearly though, with sugar reaching temperatures of 300c you can’t take your eye of it for a second. It’s great to watch the magical bubbling happen when you add the bicarbonate and butter to the boiling sugar mixture, turning it from a molten honey colour to a rich creamy caramel.

After leaving it to cool for 30 minutes, it’s ready to break and eat. It will keep, covered in an airproof container for about a week. I’ve had it on it’s own, smashed up over ice cream with melted chocolate and broken into shards scattered over a billowing pavlova.

As it’s an American recipe, the measurements are in cups. If you don’t have US cups for measuring your ingredients, you can use this conversion tool.

Macadamia Nut Brittle

1/2 cup water, 1 cup granulated sugar, 3/4 cup golden syrup, 1/2 tsp salt, 1 cup salted macadamia nuts (coarsely chopped), 1 tsp butter, 1 tsp vanilla extract, 1/2 tsp baking soda

Line a baking sheet with greaseproof paper. Combine water, sugar, salt and syrup in a large saucepan and stir over a medium heat until fully dissolved. Insert a jam thermometer and cook without stirring until temperature reads 290 degrees. Add chopped nuts and stir. Bring back to the boil, stir constantly until temperature reads 300 degrees. Then, immediately remove from the heat and stir in butter, vanilla and baking soda. Pour mixture into the lined pan into a thin layer (2-3 mm thick). Allow to cool for an hour or so and then break into small pieces.


Helen x