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Prep 25min
Total55min
Ingredients8
Servings16
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Ingredients
1
cup sugar
1/2
cup light corn syrup
1/4
cup water
2
tablespoons butter
1
teaspoon vanilla
1
cup coarsely chopped macadamia nuts
1/2
teaspoon baking soda
1/2
cup coconut
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Piece
Calories
150
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
75mg
3%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
18g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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