Why it works: Macadamia nut and almond share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 27 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
The recipe
Ingredients
Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the syrup
In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved.
Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290°F).
Add the nuts and finish
Add nuts and butter and cook to 300°F, stirring all the time to keep the nuts from burning.
Pull off heat at 300°F and stir in baking soda while beating to a froth for 30 seconds.
Pour at once onto 4 well buttered 15½ by 10 by 1-inch pans.
Spread with a spatula as thin as possible.
Cool and store
As the brittle cools, you may use gloves to hand stretch the brittle, which will give it a better eating quality.
This brittle has a great shelf life; if kept in airtight zip locks or containers, it will keep for 2 months.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Macadamia nut + almondtop 3% of all pairsAroma overlapstrongMentioned together27 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Pecans + almondtop 4% of all pairsAroma overlapstrongMentioned together431 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Pecans + macadamia nuttop 4% of all pairsAroma overlapstrongMentioned together8 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Pecans + buttertop 4% of all pairsAroma overlapstrongMentioned together2,408 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Sugar + syruptop 5% of all pairsAroma overlapstrongMentioned together5,841 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Forms the crisp, brittle structure as the syrup cooks and hardens when cooled.
- Light corn syrup
- Keeps the sugar from crystallising, giving a smooth, glassy texture.
- Butter
- Adds fat and richness, softening the brittle's bite and adding flavour.
- Baking soda
- Reacts with the hot syrup to release gas, creating an airy, light texture.
- Pecans
- Add nutty flavour and crunch, and toast slightly as the syrup cooks.
The step that matters
Stirring in the nuts and cooking to 300°F. Nuts can scorch quickly in hot sugar, so constant stirring keeps them from burning and gives an even, golden colour without bitterness.
Flavor stand-ins for the macadamia nut
How well each one fits the dish's main ingredients (sugar, corn, syrup, pecans, almond, butter):
- Peanutbetter flavor fit
- Walnutbetter flavor fit
- Pistachiobetter flavor fit
- Macadamia nutthe original
Fit is the average pairing score against sugar, corn, syrup, pecans, almond, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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