Allspice Macadamia Brittle

Most people’s New Year’s resolutions revolve around losing weight or going to the gym. This year, I vowed to experiment more with candy making, like this Allspice Macadamia Brittle. Don’t judge the life of a person with a baking blog hobby.  I probably should take an actual candy-making class instead of improvising on the weekends, but who has time for that these days?

Last holiday season, I accidentally overdid it buying Allspice. So, as a result, I’ve been trying to work it into different creations when I can, like Allspice Fall Leaves Meringues.

Snow-bound this past weekend beside a roaring fire, thoughts turned to warming flavors, so I took one of the three jars of allspice I have out of the cabinet for a candy test drive. Before this Allspice Macadamia Brittle arrived on the scene, my first attempt was at allspice caramels. I overcooked the candy, and they turned out hard as a rock. Big. Fail. However, this gave me the idea to switch to a brittle. Most people would have stuck with the caramels and then moved on to the brittle, but I have candy-making ADD.

After the caramel debacle, I had to raise my hand for help. So this recipe is barely adapted from this one from Stresscake.

Ever since I made my first brittle, a Red Velvet Cashew version for Valentine’s Day, I am now hooked on how easy it is to do.

Macadamia Nuts FTW

A unique flavored brittle deserves a unique nut to pair with it, so I busted out a bag of raw macadamias I’d been saving for a rainy day. This came together very easily, and the taste is unique and wonderful.

The deep flavor of the allspice brittle beautifully complements the creamy, nutty macadamia flavor. When packaged prettily, this elegant pairing makes a great gift idea.

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Allspice Macadamia Brittle

Course Candy

Cuisine American

Keyword allspice brittle, holiday brittle, homemade brittle, homemade candy, Macadamia brittle

Prep Time 15 minutes

Cook Time 20 minutes

Rest Time: 20 minutes

Servings 5 cups

Author Lora Wiley-Lennartz

Ingredients

• 1/2 cup water
• 2 cups granulated sugar
• 1 cup corn syrup
• 1+1/2 tablespoons butter
• 1/2 teaspoon kosher salt
• 2 teaspoons baking soda
• 2 tablespoons allspice powder
• 2 cups unsalted raw macadamia nuts roughly chopped

Instructions

1. Line a rimmed baking sheet with parchment paper. Spray lightly with cooking spray.
2. Heat water, sugar, and corn syrup in a heavy-bottomed saucepan without stirring until the mixture reaches the hard crack stage (about 302 degrees F)
3. Assemble the rest of the ingredients plus a heatproof spatula near a trivet next to the baking sheet.
4. When the sugar mixture is hot enough, transfer the pan from the heat to the trivet.
5. Stir in the rest of the ingredients quickly.
6. Pour onto the parchment paper.
7. Flatten out the mixture with the spatula. If you like, shape it into a rectangle.
8. Let cool completely.
9. When the brittle has hardened, break into pieces.

Recipe Notes

Barely adapted from Stresscake's Spicy Peanut Brittle

So, do you like this Allspice Macadamia Brittle? Then also check out some of these other delicious recipes:

VANILLA GOOSEBERRY BRITTLE ICE CREAM

BROWN SUGAR ROSEMARY HAZELNUT BRITTLE