Ingredients for Aloha Brittle
- 2 teaspoons unsalted butter
- 1 cup shredded sweetened coconut
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup macadamia nuts
- 1/2 cup pecans
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 teaspoon vanilla extract
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How to Make Aloha Brittle
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly grease with 1 teaspoon of unsalted butter.
- Spread 1 cup of shredded sweetened coconut in a 12-inch circle on the prepared baking sheet. Lightly toast in the preheated oven for 5-7 minutes, or until lightly golden. Remove from oven and set aside.
- In a large, heavy saucepan, combine 1 ½ cups granulated sugar and ½ cup light corn syrup.
- Cook over medium heat, stirring constantly with a heatproof spatula, until a candy thermometer reads 240°F (115°C).
- Remove from heat. Stir in ½ cup macadamia nuts, ½ cup pecans, and the remaining 1 teaspoon of unsalted butter. Return to medium heat and cook, stirring constantly, until the mixture reaches 300°F (149°C).
- In a small bowl, whisk together ½ teaspoon baking soda and 1 tablespoon of water. Stir in 1 teaspoon of vanilla extract.
- Remove the saucepan from heat. Quickly pour the baking soda mixture into the hot brittle mixture. Stir vigorously until it foams slightly.
- Immediately pour the hot mixture over the toasted coconut, spreading evenly.
- Let the brittle cool completely at room temperature before breaking into pieces. This may take 1-2 hours.
- Store in an airtight container with waxed paper between layers to prevent sticking.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
1074g
Fat
152g
Carbs
123g
