Macadamia Coconut Brittle

Bring the tropics into your kitchen with this tasty treat.

55g (1/4 c) sugar

1/8 tsp. vanilla

86g (1/4 c) light corn syrup

1/8 tsp. baking soda

56g (1/3 c) macadamia nuts, coarsely chopped

28g (1/4 c) shredded sweetened coconut

1/8 tsp. coconut extract


DIRECTIONS

In a saucepan over medium heat, add the sugar and corn syrup.

Cook the mixture, stirring occasionally, until it comes to a boil.

Cover the pan for a couple of minutes to wash down the sides of the pan.

Remove the lid and insert a candy thermometer.

When the mixture reaches 275°F, stir in the nuts and continue cooking, stirring occasionally, until the temperature reaches 300°F.

Remove the pan from the heat and quickly stir in the extracts and baking soda.

Add the coconut ​and give it a stir.

Pour the mixture onto the lined cutting board, cover it with SilPat or waxed paper, put another cutting board on top, and press the mixture flat.

Once it’s cooled, break the brittle into whatever size pieces you’d like.