2 cups unsalted macadamia nuts (see Tips)
1 1/4 cups sugar
1/3 cup light corn syrup (also referred to as glucose syrup)
1/3 cup water
220g unsalted butter, cubed
Generous pinch of NOMU Sea Salt
1/2 tsp baking powder
Preheat the oven to 180°C. Place the nuts in a single layer on a large baking tray and toast for 8-10 minutes, turning them halfway through. Remove and allow to cool, and then chop coarsely.
Place the sugar in a saucepan with the corn syrup and water and warm up over a gentle heat, stirring to dissolve the sugar. Bring to a boil. Once a layer of bubbles has formed on the top, cover the pan with a lid (or a piece of foil) and allow to boil for 5 further minutes.
Remove the cover and add the butter a bit at a time, stirring continuously to allow it to melt into the sugar mixture. Cook over medium heat for about 30 minutes, stirring often, until a candy thermometer reads 150°C. Stir in the Sea Salt, baking powder and nuts, then immediately spread the butterscotch mixture over a foiled-lined baking tray. When it has cooled down, pat with kitchen paper to soak up the excess oil. Break the brittle into shards and serve.
Tip: You can use any variety of unsalted nuts that you prefer. If you can only find salted nuts, make sure to leave out the additional salt in the recipe.
2 cups unsalted macadamia nuts (see Tips)
1 1/4 cups sugar
1/3 cup light corn syrup (also referred to as glucose syrup)
1/3 cup water
220g unsalted butter, cubed
Generous pinch of NOMU Sea Salt
1/2 tsp baking powder
Preheat the oven to 180°C. Place the nuts in a single layer on a large baking tray and toast for 8-10 minutes, turning them halfway through. Remove and allow to cool, and then chop coarsely.
Place the sugar in a saucepan with the corn syrup and water and warm up over a gentle heat, stirring to dissolve the sugar. Bring to a boil. Once a layer of bubbles has formed on the top, cover the pan with a lid (or a piece of foil) and allow to boil for 5 further minutes.
Remove the cover and add the butter a bit at a time, stirring continuously to allow it to melt into the sugar mixture. Cook over medium heat for about 30 minutes, stirring often, until a candy thermometer reads 150°C. Stir in the Sea Salt, baking powder and nuts, then immediately spread the butterscotch mixture over a foiled-lined baking tray. When it has cooled down, pat with kitchen paper to soak up the excess oil. Break the brittle into shards and serve.
Tip: You can use any variety of unsalted nuts that you prefer. If you can only find salted nuts, make sure to leave out the additional salt in the recipe.
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