Aloha Brittle

Total Time
Prep: 20 min. + cooling

Updated on Feb. 10, 2022

A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Test Kitchen Approved

Aloha Brittle

Yield: 1 pound (16 servings)
Prep: 20 min

Ingredients

  • 2 teaspoons butter, divided
  • 1/2 cup sweetened shredded 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.
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