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Macadamia Brittle Jan Peterson

1 cup macadamia nuts, coarsely chopped

stick butter

cup sugar 1 Tbsp. light corn syrup

3/4 cup semisweet chocolate chips


Line bottom and sides of 9 inch round cake pan with aluminum foil. Butter foil. Cook nuts, butter, sugar and corn syrup in skillet over low heat, stirring until butter melts and sugar dissolves. Increase heat and boil until mixture turns golden brown and begins to mass together, stirring constantly, about 5 min. Pour into prepared pan. Sprinkle with chips, let melt. Spread evenly over top. Cool 15 min. Remove candy from pan. Peel off foil. Cool completely and break into pieces