Aloha Brittle

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
5 mins
Cook
25 mins

Another great-tasting recipe from Touch of Home Best Holiday Recipes, 2008. NOTE: Make sure your candy thermometer is correct by testing it in boiling water -- It should read 212 degrees F. Cooking time is an estimate only.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Coat the surface of a large baking sheet with 1 teaspoon of the unsalted butter.
  2. Sprinkle coconut in a 12-inch circle on the prepared baking sheet.
  3. In a large, heavy saucepan, combine sugar & corn syrup.
  4. Cook over medium heat until candy thermometer reads 240 degrees F (soft-ball stage), stirring constantly.
  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. In another container combine baking soda, water & vanilla.
  7. Remove saucepan from heat, then stir in baking soda mixture.
  8. Quickly pour the hot mixture over the coconut.
  9. Cool before breaking into pieces.
  10. Store in an airtight container with waxed paper between layers.