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Aloha Brittle

 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.
16 ServingsPrep: 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 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.
Nutritional Facts: 1 serving (1 ounce) equals 164 calories, 9 g fat (2 g saturated fat), 1 mg cholesterol, 119 mg sodium,

2 of 2

Aloha Brittle (continued)

Nutritional Facts: 23 g carbohydrate, 1 g fiber, 1 g protein.