Recipe: Macadamia-Coconut Brittle

Macadamia-Coconut Brittle
From: Wendy.Ohio
Source: Pillsbury Classic Cookbooks Christmas Baking November 2000

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

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 degrees (soft-crack stage).

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

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.