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Aloha Brittle

A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
  • Total Time
    Prep: 20 min. + cooling
  • Makes
    1 pound (16 servings)

Ingredients

  • 2 teaspoons butter, divided
  • 1/2 cup sweetened shredded coconut
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 jar (3 ounces) macadamia nuts
  • 1/2 cup chopped pecans
  • 1 teaspoon baking soda
  • 1 teaspoon water
  • 1 teaspoon vanilla extract

Directions

  • Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage).
  • Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts
1 ounce: 164 calories, 9g fat (2g saturated fat), 1mg cholesterol, 119mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 1g protein.
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