Be the first to Chile pepper flakes give an intriguing spiciness to sweet macadamia nut brittle. This is an addictive candy that is quite easy to make with just a few ingredients.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup coarsely chopped salted macadamia nuts (2 ounces)
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon dried hot red pepper flakes
Preparation:
Preheat oven to 250 degrees F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and macadamia nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400-degree F oven until warm enough to spread, 1 to 2 minutes.)
Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces. Brittle may be made 3 days ahead and kept in an airtight container at cool room temperature.
Yield: 8 servings
Recipe Source: The Best of Gourmet 2000 (Conde Nast Books)
Reprinted with permission.
Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and macadamia nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400-degree F oven until warm enough to spread, 1 to 2 minutes.)
Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces. Brittle may be made 3 days ahead and kept in an airtight container at cool room temperature.
Yield: 8 servings
Recipe Source: The Best of Gourmet 2000 (Conde Nast Books)
Reprinted with permission.
