Chile-Macadamia Brittle

1. 1

   Preheat oven to 250F.

2. 2

   Lightly oil a large sheet of foil on a baking sheet, then warm in oven.

3. 3

   Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).

4. 4

   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.

5. 5

   Cook caramel without stirring, swirling pan, until golden.

6. 6

   Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute.

7. 7

   Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens.

8. 8

   (If caramel hardens too fast, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)

9. 9

   Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.