White Chocolate Macadamia Nut Cookie Brittle Recipes

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
• Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 min. or until golden brown. Remove from oven; cool completely.
• Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
• Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 minute or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 minute or until golden brown. Remove from oven; cool completely.
• Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.
• Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.
• At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.
• Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.
• Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
• Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
• Remove the pan from the heat. Add the chocolate while stirring constantly.
• Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.