Nutrition Facts

  • One serving:
  • (1 ounce)
  • Calories:
  • 164
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 119 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g


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Aloha Brittle

Taste of Home's Holiday & Celebrations Cookbook

A vacation to Hawaii inspired me to create this mouth-watering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.

SERVINGS: 16

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 20 min. + cooling

Ingredients:

  • 2 teaspoons butter, divided
  • 1/2 cup flaked coconut
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 jar (3-1/4 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. Yield: 1 pound.


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