Aloha Brittle Recipe

Aloha Brittle Recipe photo by Taste of Home

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

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Aloha Brittle Recipe

Prep: 20 min. + cooling

Yield: 16 Servings

20 20

Ingredients

2 teaspoons butter, divided
1/2 cup flaked 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. Yield: 1 pound.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 ounce) equals 164 calories, 9 g fat (2 g saturated fat), 1 mg cholesterol, 119 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Aloha Brittle in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p99