Craving something sweet and crunchy without the refined sugar? This Macadamia Brittle is the perfect solution! Naturally sweetened and packed with golden, crunchy macadamias, it’s a healthier indulgence you can feel good about.
Lately I forget things. Take Thursday night.
I thought we’d have shredded beef burritos for dinner. That morning I popped the brisket in the slow cooker and watched and smelled its delicious aroma all day. Then later that afternoon I multi-tasked feeding the then baby his dinner while making tortillas.
It wasn’t until I’d made about three that I remembered we were going out to Mexican the following night to celebrate my Birthday with friends. Not that I mind Mexican two nights in a row but seriously, it took me that long to catch on.
Now you’re thinking ‘I think she’s forgotten this post is about macadamia brittle,’ but I’m getting there. After much deliberation I finally settled on how I would set up the photo shoot, laid everything out then got distracted by the baby.
By the time I returned to actually take the photos my stiff, fancy-looking macadamia brittle had melted down to something much less attractive. It still tasted great but the lesson here is don’t leave it out when it’s hot.
Tip
Keep in an airtight container and don't take it out until you're ready to serve it.
This recipe came from Cook Lisa Cook, my assigned blog for this month’s Secret Recipe Club. Lisa lives all the way over in the U S of A and her daughter Maisie has quite a few food allergies so her challenge is coming up with recipes that are ‘Maisie friendly.’
A nutty, sugary brittle surely isn’t all that healthy though is it? Wrong. This one is made using Agave, coconut oil and nuts without a grain of refined sugar or drop of dairy. Sure it’s still not exactly something you should eat for breakfast, but if you’re going to indulge, why not go for this version?
I was somewhat dubious mixing it up thinking there was no way that it would set but set it did and it was seriously tasty. It’s a bit of a tooth-breaker but absolutely worth it.
If you only boiled it to soft boil I think it would make pretty wonderful toffees too. Yes my mind is ticking with new ideas already.
I used roasted macadamias in mine but I think next time I would use raw as they got a bit too browned in the cooking process. I also warn you not to make this if you have kids you need to run after and you’re the only one home. You have to be at the stove the whole time or you could end up with a seriously difficult to clean mess. It’s worth it though and would make a great gift as long as you remember not to leave it out in the heat. Enjoy!
Recipe
Refined sugar free macadamia brittle
Ingredients
- 1 cup agave nectar
- ⅓ cup coconut oil
- 1 cup roasted macadamia nut halves
- ½ teaspoon sea salt
- ½ teaspoon baking soda
Instructions
- Line a baking tray with baking paper or get a silicone baking mat out ready.
- Place the agave and coconut oil into a medium sized pot and bring to a boil (it will bubble up quite quickly so don’t leave it unattended).
- Once boiling, add the macadamia nuts and stir continuously for 20-30 minutes until it reaches hard crack temperature (300F/150C).
- Remove from heat and stir in salt and baking soda (it will froth quite a lot so be wary and ready to pour as soon as it’s all mixed in).
- Pour it out onto the lined baking tray or silicone mat and leave to cool to room temperature then refrigerate until stiff.
- Break it up then return to the fridge.
- Serve straight from the fridge.
Lily Lau says
Looks so delicious, I love the yellow bows! :D
Hotly Spiced says
I would be very happy to eat Mexican two nights in a row as well. And I do love the sound of your homemade tortillas. The macadamia brittle looks really good and you've presented it beautifully. I used to have lots of kitchen disasters when my kids were little - there's just so many distractions! xx
Claire says
Yes too many distractions Charlie! x
Maureen | Orgasmic Chef says
Oh.. I hit post too quickly! Happy Birthday!!
Claire says
Thanks Maureen!
Maureen | Orgasmic Chef says
I was given something very similar to this for Christmas and by the time I opened the box it was a puddle of goo. You are right. I think this is a winter recipe and I'm ready!
Claire says
Oh dear yes I can imagine exactly what it looked like!
Leigh says
I've been looking for a refined sugar free brittle recipe - so thank you for the inspiration. I had your blog this month and had a ball. Apart from the recipe I chose (your chocolate quinoa balls), I actually made another of yours which I will post in a couple of weeks - I'll let you know. :)
Claire says
Oh yum Leigh good choice! Yes I never even considered that you could make refined sugar free brittle so was a bit excited by this recipe.
Helen at Casa Costello says
A sure sign that you have a lot on! I could eat Mexican 7 nights a week so pass that beef over here ;-) Love your photos and I actually like the slightly melted look of your brittle. Nice to know we are all human! x
Claire says
Yes I think I coudl too!
Sarah says
What a great choice for SRC! Home made candy is always good, no matter what it looks like :)
Sid's Sea Palm Cooking says
Great choice for SRC. I'm always looking for new ideas and this looks like a great one.
Elizabeth says
i have only ever cooked this sort of stuff with refined sugar! Do you think rice malt sugar would work the same? I might just give it a go!
Claire says
Give it a go I say! I did something similar with maple syrup and it worked so I don't see why not.