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.
Enjoy!
The recipe:
