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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
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.