Macadamia Brittle

Ingredients

• 4 cups castor sugar
  
• 2 cups water
  
• 2 cups corn syrup
  
• 300g whole unroasted macadamias
  
• 1 teaspoon salt
  
• 2 tablespoons butter
  
• 1/4 teaspoon bicarbonate of soda
  

Method

In a heavy bottom saucepan dissolve the sugar in the water, stirring over medium heat. Once dissolved, add the corn syrup and increase the heat slightly to bring the mixture to the boil. Do not stir again or the syrup will crystallise. To remove any crystals, periodically wash the sides of the pan with a brush dipped in cold water. 

Cook until the mixture reaches the hard-ball stage, 120c on a sugar thermometer. Add the nuts and salt. Swirl the mixture by rotating the pan to coat the nuts.

Continue cooking until the mixture reaches a hard crack, 145c on a sugar thermometer, then stir in the butter add bicarbonate of soda. Immediately pour on to a well buttered baking tray, spreading out rapidly with a metal spatula. Keep working the mixture until it turns translucent, then butter your hands and carefully (it is still very hot!) pull the mixture into one thin, flat piece. When cool, bread into eating size pieces. Store in air tight container.

Makes about 1 1/2kg.

Note: If using roasted nuts, add them at the hard-crack stage, not hard-ball.