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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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. 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:
1. 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).
2. 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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