Macadamia-Coconut Brittle

Yummy, nutty candies ready in an hour. Enjoy this any-time fun dessert. MORE+ LESS-

By Pillsbury Kitchens

July 12, 2010

cup sugar

1/2

cup light corn syrup

1/4

cup water

tablespoons butter

teaspoon vanilla

cup coarsely chopped macadamia nuts

1/2

teaspoon baking soda

1/2

cup coconut

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1

Butter cookie sheet and large saucepan. In buttered saucepan, combine sugar, corn syrup and water; mix well. Bring to a boil, stirring constantly. Cook until candy thermometer registers 275°F. (soft-crack stage).
2

Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300°F. (hard-crack stage). Remove from heat. Add baking soda; mix well. Stir in coconut.
3

Quickly pour mixture onto buttered cookie sheet; spread very thinly. Cool 30 minutes or until completely cooled. (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.) Break into pieces.

Adding corn syrup to cooked candy recipes helps prevent sugar crystals from forming. In this recipe, the corn syrup keeps the brittle clear and crisp instead of cloudy and sugary.