Preparation

• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a small heavy-bottomed saucepan, combine the water, sugar, salt and corn syrup. Place the saucepan over medium heat and stir until the sugar dissolves.
• Brush down the sides of the pan with a wet pastry brush to eliminate sugar crystals from forming.
• nsert a candy thermometer and continue to cook the sugar syrup, without stirring, until the thermometer reads 290.
• Add the chopped macadamia nuts to the saucepan and stir to incorporate the nuts into the syrup.
• Bring the mixture back to a boil and, stirring constantly; cook until the candy reaches 300.
• Once at 300 degrees, immediately remove the saucepan from the heat and stir in the butter, vanilla, and baking soda.
• Once these ingredients are incorporated, pour the brittle onto the prepared baking sheet and spread it into a very thin layer.
• Pull it if you want (see explanation in intro). Once cool, break the brittle into small pieces.
• The brittle will get sticky if exposed to too much moisture, so it is best to store it in an airtight container at room temperature.