We had a string of rainy days last week and tried to make the most of it, venturing outside with Bruce and the kids to splash in some puddles. Back inside, I didn’t feel like getting into the mess that comes with baking, so I thought I would have a go at making some old school candy, nut brittle. I was a little nervous since the sugar was going to hit a scorching 300°F (149°C), the stove was totally off limits, I have had some really nasty burns from hot sugar! Having worked with sugar and syrups a fair bit as a pastry chef, I was pretty familiar with the technique, and to be honest it’s pretty simple.

Jack, my son, measured ingredients and nibbled on macadamia nuts while I got things bubbling. You will need a candy thermometer; I got mine at Sobeys, along with a good pastry brush and parchment paper. The thermometer is essential to candy making, as temperature is key! The pastry brush is used to occasionally wash down the sides of the pot, this help to fight off crystallization; it’s bad for your candy! That reminds me, tempted as you may be, do not stir the sugar syrup at any time, this too may aid in crystallization!

I decided to get a little creative and make a Honey and Macadamia Nut Brittle, but any nut will do in this recipe, just make sure they are skinless and dry roasted for colour and flavour before you get started. I bought the Compliments Dry Roasted Macadamia Nuts [1], they were all ready to go, and a jar of Honey, definitely my favourite ingredient right now! The Macadamia nuts combined with the honey and sugar provide a nice balance between the sweet and salty flavours. I also used a finely flaked sea salt in the recipe for a cool salty crunch, but a fine sea salt will do just the same. I also seem to really like salt and have 4 or 5 different types in the spice cupboard at any given time.

Resist temptation and don’t touch the brittle until it has completely cooled, around 60 minutes in the pan. Then cover it with a clean tea towel and crack it a few times with your rolling pin to break it into pieces and take out the days frustrations. Keep these in an airtight container, or wrap them up in a nice tin or box as a sweet gift. Make sure you leave a few pieces on the tray, cover them with the tea towel again and smash it into little pieces, crumbs even. Perhaps I should recommend you do this in a plastic bag, it contains the crumbs nicely. I like to sprinkle the crumbs over ice cream, yoghurt or pudding as a simple dessert. Now that I think about it, I should have added some fresh wild blueberries and a final drizzle of honey to the vanilla ice cream and caramel crumbs dessert, it would have really finished it off beautifully! Give it a try and let me know how it all tastes together!

Happy Cooking!
Chef Ryan Skelton

Honey Macadamia Nut Brittle
Makes about 1lb after quality control
Preparation Time: 5 minutes
Total Time: 30 minutes plus cooling

2 cups (500 mL) granulated sugar
1 cup (250 mL) Compliments Liquid Honey
1/2 cup (125 mL) water
1 bag (300 g) Compliments Roasted Macadamia Nuts
1 tbsp (15 mL) butter
2 tsp (10 mL) baking soda
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) sea salt

1. Line a baking tray with parchment paper.
2. Combine the sugar, honey and water in a heavy-bottomed saucepot and bring to a boil over high heat. Without stirring, cook until it reaches “hard crack”, about 300°F (149°C) on a candy thermometer, while occasionally brushing the sides of the pot with cool water. This will take about 7-9 minutes, and the sugar will turn a deep amber colour.
3. Remove from heat, stir in the salt and macadamia nuts with a wooden spoon. Carefully add the butter, vanilla and baking soda, stir, it will immediately get foamy. Working quickly, spread nut brittle onto the prepared baking sheet. Allow to set and cool completely before cracking into pieces.

TIP – Store the brittle at room temperature in an airtight container. If you want to give it as a gift, layer the brittle between pieces of parchment paper in a decorative tin or box and attach a tag or card with some ribbon.