Name: Hawaiian Toffee
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 1/4 pound
Ingredients: 1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped (3/4 cup); 1 cup unsalted butter; 1 cup sugar; 2 tablespoons water; 1/4 teaspoon salt; 1 teaspoon vanilla; 4 ounces milk chocolate chips; 1 cup flaked coconut

Recipe by MARIA MAC

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From Easy Home Cooking Magazine.

Ready In:: 25mins
Yields:
Units:

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ingredients

1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped (3/4 cup)
1 cup unsalted butter
1 cup sugar
2 tablespoons water
¹⁄₄ teaspoon salt
1 teaspoon vanilla
4 ounces milk chocolate chips
1 cup flaked coconut

directions

Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle nuts evenly in single layer in prepared pan.
Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges with spatula.
Cool completely.
Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.
Lift toffee out of pan using foil; spread chocolate evenly over toffee.
Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate is set.
Bring to room temperature before breaking toffee.
Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.

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