Wicked Brittle
Ingredients
- 1 cup dry roasted macadamia nuts, cut/crushed into pieces ⓘ
- 1 cup raw pepitas ⓘ
- 1/4 cup black sesame seeds
- 1 1/4 teaspoons baking soda ⓘ
- 3/4 teaspoon salt
- 1 1/2 teaspoons Ras el Hanout ⓘ
- 6 tablespoons unsalted butter ⓘ
- 1 1/2 cups sugar
- 3/4 cup macadamia nut honey (or another amber colored, robust flavored honey)
- 1/2 cup water
- Fleur de sel for sprinkling ⓘ
Instructions
- Spray a large rimmed baking sheet with non-stick spray. If you have an offset spatula, spray that too (if not, the silicone spatula you use later will work).
- Combine macadamia nuts, pepitas, and black sesame seeds in a bowl, stirring to mix. Spread mixture onto prepared baking sheet, leaving a one-inch border around the entire pan. Set aside.
- In a small bowl, combine baking soda, salt, and Ras el Hanout. Stir to combine. Set aside.
- In a medium saucepan, combine butter, sugar, honey, and water. Slowly bring mixture to a simmer, stirring to dissolve sugar. Once mixture comes to a boil, continue simmering mixture undisturbed, until a candy thermometer indicates it has reached "hard crack" stage, about 300°F. Remove pan from heat, and add black sesame seeds, stirring to mix. Carefully add baking soda-salt-Ras el Hanout mixture, stirring to mix. You will notice that mixture will lighten in color and the texture will become foamy.
- Pour candy over nuts on prepared baking sheet, using an offset spatula or silicone spatula to spread as evenly as possible.
- Allow brittle to cool completely before cracking off a piece to eat. Store brittle in an airtight container between pieces of parchment to prevent sticking; if you share with your friends it won't last long!
Nutrition & Diet Analysis (per serving)
328
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).