Ingrédients pour Rainforest Brittle
- Granulated Sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Brazil Nut
- Cashews
- Macadamia Nuts
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Comment préparer Rainforest Brittle
- Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and lightly grease it.
- Coarsely chop or halve 1 cup of mixed nuts (brazil, cashew, and macadamia nuts). Set aside.
- In a large, heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
- Over medium heat, bring the mixture to a boil. Use a pastry brush dipped in cold water to brush down the sides of the pan as needed, preventing crystallization.
- Continue to boil, without stirring, until a candy thermometer reads 234°F (112°C) – the soft-ball stage (or until a small amount dropped in cold water forms a soft, pliable ball). This will take approximately 10-12 minutes.
- Reduce heat to medium-low. Stir in 1/4 cup (1/2 stick) unsalted butter and 1/4 teaspoon salt. Continue to cook, stirring constantly, until the thermometer reaches 300°F (149°C) – the hard-crack stage (or until a small amount dropped in cold water forms hard, brittle threads). This should take another 10-12 minutes.
- Remove from heat immediately. Stir in 1 teaspoon vanilla extract.
- Stir in 1/2 teaspoon baking soda (it will foam up!).
- Quickly stir in the prepared mixed nuts.
- Immediately pour the mixture onto the prepared baking sheet and, using a greased spatula, spread it thinly and evenly.
- Let the brittle cool completely at room temperature. Avoid touching it until it is completely set.
- Once completely cool, break the brittle into pieces. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
6g
Carbs
5g
