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 Ollie 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 Ollie.
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.
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!
- 1 cup agave nectar
- ⅓ cup coconut oil
- 1 cup roasted macadamia nut halves
- ½ tsp sea salt
- ½ tsp baking soda
- 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.