The salt in this recipe is needed to balance the sweetness of the caramel and Hawaiian sea salt is milder in saltiness than regular coarse salt. Sprinkling the dark coloured salt on top of the brittle is a nice look. Just-a-Pinch mini sea salt pouches are the perfect amount for this type of recipe.
- 1 cup unsalted macadamia nuts, toasted, cooled, and coarsely chopped
- 2 tsp baking soda
- vegetable shortening, spray or butter, for greasing
- 2 cups sugar
- 1 cup water
- ¼ cup light corn syrup
- 2 Tbsp chilled butter, diced
- 1 tsp Hawaiian red sea salt or other coarse sea salt
Combine nuts and baking soda, tossing to combine well. Place a large sheet of foil on a flat work surface and lightly grease.
Stir sugar, water, and corn syrup in a saucepan over medium heat until the sugar dissolves. Bring to a boil without stirring and cook until the syrup turns an amber colour, about 10 minutes, brushing down sides of the pot with a wet pastry brush. Remove caramel from the heat. Immediately stir in butter and then nut mixture - the caramel will bubble up. Pour the caramel onto the prepared foil and spread thinly, working quickly. Immediately sprinkle with sea salt - it’s helpful to have a second person sprinkle the salt. Cool brittle until hard; chop or break into pieces.
The brittle can be stored in an airtight container at room temperature for a week or in an airtight container in the freezer for a month.