Tag Archives: nut brittle

Easy Holiday Food Gifts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Truffles for Holiday Food GiftsFood gifts are always welcome, but even more so during the holiday season.  Every year the holidays arrive faster and faster.  No matter how I try, there is no way to slow them down.  When I was a little girl, time could not go by fast enough.  Now that I am no longer a little girl, it goes all too fast.

Many of us, including me, have people on our gift list that we want to remember. There is no better way to let someone know you appreciate them or what they do than with food gifts you make.  So I drew together a list of quick to make and wonderful to receive gifts that are not cookies.  Don’t get me wrong, I love making and giving cookies, but they can be time-consuming if you work or are just busy. Continue reading

Sweet and Hot Macadamia Brittle

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoMacadamia brittle is a treat anytime, but add a bit of heat and it becomes Sweet and Hot Macadamia brittle, a candy not to be forgotten.

I recently had to make a brittle for one of the desserts at the restaurant.  It didn’t take me long to remember why I wasn’t a candy maker!  Five pounds of sugar, umpteen nuts, cups of corn syrup and my frustration only grew. Some recipes used butter and vanilla, others not so much.  Some used baking soda, but I didn’t want the opaque, spongey look.  All of them used corn syrup but it seemed any amount went.  One recipe used so much butter it told you to blot the excess off after it cooled!

So back to the drawing board I went.  Sugar, nuts and some kind of heat were a given. Butter was added for richness and the key came down to the amount of corn syrup used.  Using too little, still allowed granulation of the sugar and didn’t allow the mixture to be stirred. So a two to one ration of sugar to corn syrup worked perfectly.

The mixture could be stirred and no matter what, wouldn’t granulate. To make things easier this recipe does not require the use of a candy thermometer.  All the ingredients are in the pan and the mixture are cooked to color.

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