Left Continue shopping
Your Order

You have no items in your cart

Choose One FREE Sample with purchase.
Refill Nations Salted Macadamia Brittle

Refill Nations Salted Macadamia Brittle

Indulge in the Bliss of Spreading Love and Deliciousness with Our Handcrafted Salty Macadamia Brittle! This brittle makes the perfect holiday season gift. Pop it in a jar with a ribbon for a crowd pleasing treat!



  1. Prepare a baking sheet by lining it with unbleached parchment paper or a silicone baking mat. Set it aside.

  2. In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Once the sugar has dissolved, stop stirring and allow the mixture to boil. You can swirl the pan occasionally to ensure even cooking.

  3. Continue to cook the sugar syrup until it reaches a deep golden amber colour. This should take about 5-7 minutes. Be careful not to let it become too dark, as it can quickly burn.

  4. Once the syrup reaches the desired colour, reduce the heat to low and add the butter and flaky sea salt. Stir gently until the butter is completely melted and incorporated into the syrup.

  5. Quickly stir in the chopped macadamia, making sure they are evenly coated with the caramelized sugar mixture.

  6. Remove the saucepan from the heat and stir in the vanilla extract and baking soda. Be cautious as the mixture will bubble up when you add the baking soda.

  7. Immediately pour the mixture onto the prepared baking sheet. Use a spatula or the back of a wooden spoon to spread it out into an even layer.

  8. While the brittle is still hot, sprinkle some additional flaky sea salt over the top for a delicious salty contrast.

  9. Allow the macadamia brittle to cool and harden at room temperature for at least an hour.

  10. Once it's completely cool and firm, break it into pieces using your hands or a kitchen mallet.

  11. Store the brittle in an airtight container or wrap it in wax paper. It can be stored at room temperature for several weeks.

Leave a comment

Please note: comments must be approved before they are published.