Macadamia & Chili Brittle

Serves: 8 | Preparation Time: 20 min


  • 1/2 cup coarsley chopped salted macadamia nuts.
  • 1 cup of sugar
  • 1/2 cup of water
  • 1 tsp dried chilli flakes


Preheat oven to 250°C. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
Shake the nuts in a sieve to remove any nut powder (this will create a clear brittle).
Cook sugar and water in a deep heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.

Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and macadamia nuts and cook, stirring, until nuts are golden, about 1 minute.
Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 250 coven until warm enough to spread, 1 to 2 minutes.)
Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces. Brittle may be made 3 days ahead and kept in an airtight container at cool room temperature.

These are great to add texture to a desert, eye catching and totally delicious. Perfect for parfait, Ice cream or soufflés.