Aloha Brittle

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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.

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Steps

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Coat the surface of a large baking sheet with 1 teaspoon of the unsalted butter.

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Sprinkle coconut in a 12-inch circle on the prepared baking sheet.

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In a large , heavy saucepan , combine sugar & corn syrup.

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Cook over medium heat until candy thermometer reads 240 degrees f , stirring constantly.

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Stir in macadamia nuts , pecans & remaining 1 teaspoon of unsalted butter , then cook & stir until mixture reads 300 degrees f.

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In another container combine baking soda , water & vanilla.

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Remove saucepan from heat , then stir in baking soda mixture.

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Quickly pour the hot mixture over the coconut.

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Cool before breaking into pieces.

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Store in an airtight container with waxed paper between layers.

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Ingredients

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unsalted butter, flaked coconut, granulated sugar, light corn syrup, macadamia nuts, pecans, baking soda, water, vanilla extract