Macadamia and Strawberry Brittle

[Guest guest]

Macadamia and Strawberry Brittle

 

 

150 g (5 1/3 oz) unsalted dry-roasted macadamias, roughly chopped

1/2 cup dried strawberries, roughly chopped

1/2 cups sugar

 

 

1. Line a baking tray with non-stick baking paper. Combine macadamias

and strawberries in a bowl. Place macadamia mixture on tray.

 

 

2. Combine sugar and 1 cup cold water in a saucepan over low heat.

Cook, stirring, for 5 minutes or until sugar has dissolved. Increase

heat to high. Bring to the boil. Boil, without stirring, for 10 to 15

minutes or until mixture turns golden. Remove from heat. Set aside

for 2 minutes to allow bubbles to subside. Pour over macadamia

mixture. Set aside until firm.

 

3. Break brittle into pieces. Serve.

 

 

 

VARIATION: Replace strawberries with dried cranberries.

 

NOTE: Brittle will last up to 3 days stored in an airtight container

in a cool, dark place. Layer with non-stick baking paper to prevent

brittle sticking together.

 

 

 

Serves 8.