Best Chocolate Macadamia Nut Brittle Recipes

CHOCOLATE-MACADAMIA NUT BRITTLE

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
• Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
• Remove the pan from the heat. Add the chocolate while stirring constantly.
• Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.

WHITE CHOCOLATE-MACADAMIA NUT COOKIE BRITTLE

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
• Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 min. or until golden brown. Remove from oven; cool completely.
• Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.