Week # 11 – Salted Caramel Nut Brittle

28 Nov

Chef Jonathan’s Part:

I’m going to re-title my recipe for this week: Salted Caramel Not-So-Brittle. My one flaw this week was not having a proper candy thermometer to test the doneness of the caramel sauce. I was going purely on sight and this was not enough. Nevertheless, it still tasted amazing! I also used walnuts instead of macadamia nuts, and I sprinkled fleur de sel on top! Yum, this is the most delicious salt in the world. If you ever find it in a specialty store, buy it!

Karen’s part:

*Warning!* once this stuff has cooled, you will stand at the counter and eat the whole pan if you don’t have any self-control!

Macadamia nuts are my most favourite nut in the world.  That’s why I couldn’t pass up this recipe that I found in a grocery store holiday magazine/cookbook.  This brittle is easy to make and exceptional to eat.  My one recommendation is that you have a candy thermometer to use. And, that you wait the alloted time to take if off of the stove.  I made this candy twice.  The first time I was too anxious and it was a bit sticky the next day.  This time I waited the exact time and it’s perfect!

One other note:  I added more salt than 1 tsp.  Salted caramel and salted chocolate are my favourite snacks right now; the more the better in my book!  Other than that, I followed the recipe as written and I’m pretty sure it won’t last long and I’d better take some to work to give to my co-workers.


The recipe:

“Salted Caramel Nut Brittle.” Inspired/Sobey’s Grocery Stores Fall 2011: 32. Web.

2 responses to “Week # 11 – Salted Caramel Nut Brittle

  1. fred wibert

    November 28, 2011 at 2:23 pm

    please bring some to the party


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