Aloha Brittle

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.

• Ready In: 30 mins
• Yields: 1 pound

Ingredients

• 2  teaspoons unsalted butter, divided
• 1⁄2 cup flaked coconut
• 1  cup granulated sugar
• 1⁄2 cup light corn syrup
• 3 1⁄4 ounces  macadamia nuts
• 1⁄2 cup pecans, chopped
• 1  teaspoon baking soda
• 1  teaspoon water
• 1  teaspoon vanilla extract

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.