Tropical Brittle

Tropical Brittle
Servings: 24 Prep 10 mins Cook 17 mins


  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 1/2 cups macadamia nuts, coarsely chopped
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup shredded sweetened coconut, chopped

Make It

1. Coat a nonstick baking sheet with nonstick cooking spray.

2. In a heavy-bottomed 3-quart saucepan, mix sugar and corn syrup. Cook, stirring occasionally, over medium-high heat until the temperature reaches 275 degrees F on a candy thermometer, about 10 minutes.

3. Stir in the chopped nuts and cook, stirring occasionally, for 5 to 7 minutes, until the temperature reaches 305 degrees F (hard-crack stage) on a candy thermometer. Remove from heat. Quickly stir in the extracts and baking soda. Stir in the coconut.

4. Pour mixture onto prepared baking sheet, spreading out to the edges with a greased wooden spoon or offset spatula. Let cool completely.

5. Loosen from baking sheet and break into 24 pieces. Store airtight at room temperature for 2 to 3 weeks.

6. To give as a gift, arrange in a decorated tin. As a bonus, include a candy thermometer and dual timer. Makes 24 servings.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 151, Fat, total (g): 8, chol. (mg): , sat. fat (g): 2, carb. (g): 22, fiber (g): 1, pro. (g): 1, sodium (mg): 77, Percent Daily Values are based on a 2,000 calorie diet.