Rosemary Macadamia Nut Brittle

1. 1

   Line a baking sheet with a Silpat or a sheet of parchment paper. Set aside.

2. 2

   In a large, heavy pot, combine the sugar, water, butter and corn syrup. Cook the mixture over medium to medium-high heat, stirring frequently, until the mixture is golden, reaching 300 F on a candy thermometer.

3. 3

   Remove from the heat and stir in the baking soda. Fold in the macadamia nuts and rosemary, working quickly to get the nuts evenly dispersed.

4. 4

   Spread the brittle in a thin layer onto the prepared baking sheet. Allow the brittle to cool and break into pieces.

5. 5

   (Adapted from Food and Wine.)

* Per serving · 4 servings · Values may vary.

No additional tips available.