- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 35 mins
- Serves
- 35
Ingredients
- 1/2 cup
- shelled, salted macadamia nuts, chopped
- 125 mL
- 1/2 cup
- shelled pistachios, chopped
- 125 mL
- 2 cups
- sugar
- 500 mL
- 1/2 cup
- corn syrup
- 125 mL
- 2 tbsp
- butter
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1/2 tsp
- baking soda
- 2 mL
- 1 tsp
- coarse sea salt
- 5 mL
Directions
- Step 1
- Toast chopped macadamia nuts in a dry skillet over medium heat until lightly golden and fragrant, approx. 5 min. Mix in pistachios. Set aside. Generously grease a rimmed baking sheet with butter or vegetable oil. Set aside.
- Step 2
- In a medium-size heavy saucepan, combine sugar, corn syrup and 1/4 cup (60 mL) water over medium heat. Stir occasionally until dissolved, then cook without stirring, brushing down the sides of saucepan with a pastry brush dipped in cold water (to prevent bits of sugar from hardening on the pan’s sides). Cook 10 min. until “soft ball” stage or a candy thermometer reads 234°F (112°C).
- Step 3
- Stir butter into sugar mixture and cook 10 to 15 min. longer, until “hard crack” stage or a candy thermometer reads 300°F (150°C). Remove from heat.
- Step 4
- Working quickly, use a heatproof spatula to stir in vanilla, nuts and baking soda and pour onto prepared baking sheet, spreading evenly. Sprinkle with salt. Cool completely before breaking into pieces.
Tips
Nut Switch-up:
Substitute 1 cup (250 mL) almonds or pepitas for the pistachios and macadamia nuts, or customize with your favourite nuts or seeds.
Nutritional Facts
- Nutrition Description:
- 1 piece
- Calories:
- 100
- Fat:
- 3 g
- Carbs:
- 16 g
- Protein:
- 1 g
- Sodium:
- 85 mg