Aloha Brittle

1. 1

   Coat the surface of a large baking sheet with 1 teaspoon of the unsalted butter.

2. 2

   Sprinkle coconut in a 12-inch circle on the prepared baking sheet.

3. 3

   In a large, heavy saucepan, combine sugar & corn syrup.

4. 4

   Cook over medium heat until candy thermometer reads 240 degrees F (soft-ball stage), stirring constantly.

5. 5

   Stir in macadamia nuts, pecans & remaining 1 teaspoon of unsalted butter, then cook & stir until mixture reads 300 degrees F (hard-crack stage).

6. 6

   In another container combine baking soda, water & vanilla.

7. 7

   Remove saucepan from heat, then stir in baking soda mixture.

8. 8

   Quickly pour the hot mixture over the coconut.

9. 9

   Cool before breaking into pieces.

10. 10

    Store in an airtight container with waxed paper between layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.